Roasted Chicken Breasts and Butternut Squash with Herbed Wine Sauce

Oxmoor House
Butternut squash's natural sugars caramelize during roasting. When paired with fine herbs and wine, they create a flavor explosion that rivals any bistro specialty.

Yield:

4 servings (serving size: 1 chicken breast half, 1 cup squash, and 1 tablespoon sauce)

Recipe from

Recipe Time

Prep: 9 Minutes
Cook: 38 Minutes

Nutritional Information

Calories 370
Caloriesfromfat 0.0 %
Fat 7.9 g
Satfat 1.7 g
Monofat 4 g
Polyfat 1.4 g
Protein 40.1 g
Carbohydrate 36.5 g
Fiber 6.1 g
Cholesterol 102 mg
Iron 3 mg
Sodium 539 mg
Calcium 164 mg

Ingredients

4 bone-in chicken breast halves (about 2 pounds), skinned
Cooking spray
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
5 cups (1/2-inch) cubed peeled butternut squash (2 1/4 pounds)
1 teaspoon fine herbs
3 tablespoons dry white wine

Preparation

1. Preheat oven to 450°.

2. Place chicken in a large roasting pan coated with cooking spray. Brush chicken with 1 1/2 teaspoons olive oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Place squash in a large bowl. Drizzle with remaining olive oil, and sprinkle with fine herbs, remaining salt, and remaining pepper; toss well. Add squash to pan. Bake at 450° for 38 minutes or until chicken is done. Transfer chicken and squash to a serving platter; keep warm.

4. Add wine to pan drippings; bring to a boil over high heat, scraping pan to loosen browned bits. Reduce heat; cook 2 minutes or until reduced to 1/4 cup. Place 1 chicken breast half on each of 4 plates. Spoon 1 tablespoon sauce over each chicken breast. Serve with squash.

Make it Faster

Peeling and cubing a butternut squash isn't difficult, but it will require a few extra minutes of your time. We peeled and cubed a butternut squash for this dish. To prepare this recipe even quicker, look for precubed butternut squash in the produce section of your supermarket. It may cost a little extra, but the trade-off is time saved in prepping this meal.

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010