Baked Veggie Stuffed Chicken

    1 hour 5 min

    This chicken dish has the perfect combination of flavours and textures. Chicken breasts are stuffed with a mixture of sauteed acorn squash, onion, green pepper, celery and cheese, then dredged in flour, pan-seared and baked to perfection.

    128 people made this

    Serves: 4 

    • 15g butter
    • 70g finely diced acorn squash
    • 1 green pepper, diced
    • 1 small onion, finely diced
    • 1 stick celery, chopped
    • salt and pepper to taste
    • 4 skinless, boneless chicken breasts
    • 60g grated Cheddar cheese
    • 250g plain flour, for coating

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
    2. In a medium frying pan, melt butter. Add the squash, green pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.
    3. Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely and brown coated chicken in frying pan.
    4. Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.


    If acorn squash is unavailable, use butternut squash instead.

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    Reviews in English (120)


    This was wonderful. My chicken breasts were not very thick so instead of stuffing them, I pounded the breasts flat, spread the filling on and rolled them up. Toothpicks held them together just fine while I browned them. I think next time I make this, I am going to just make a big pan of the stuffing and top it with the browned chicken breasts. I loved this stuffing and wanted more then the breasts held. I seasoned the stuffing with a little poultry seasoning.. delish. I also left out the cheese because I forgot to buy some. I'll be making this often.  -  26 Oct 2003  (Review from Allrecipes US | Canada)


    I tried this last nite - but cut ingredients in half ~ also using 4 chicken breasts. (Fits WeightWatchers requirements for 8 points!) It was awesome. I can't believe how moist they were. Added another point for browning breasts in oil after coating them with flour (how else were you supposed to brown them?) You need to finely chop veggies. I used the 4 oz. individually packaged breasts. Use them partially frozen for easier slitting. So, so good Fast forward to summertime: Made them again last night. Breasts were thawed already so when I found that I couldn't cut a pocket in them, I layered the bottom of the dish with the filling, layed the browned breasts on top, covered and baked for 30 mins! Easy, delicious!  -  07 Feb 2007  (Review from Allrecipes US | Canada)


    Fantastic recipe overall! I didn't use the cheese because I thought it might overpower the dish. To keep the chicken moist, I added some olive oil to the bottom of the baking pan and covered it in aluminum foil, which worked wonderfully. Stuffing the chicken was a bit difficult, but certainly worthwhile because it tasted great. I also put the extra stuffing on the side.  -  26 Jan 2007  (Review from Allrecipes US | Canada)