About this recipe: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.
Le Ann Braswell
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
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Preheat oven to 180 C / Gas 4. Lightly grease a 23x33cm or similar sized baking dish.
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.
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.
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.