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Squash Stuffed Chicken Breasts
SUBMITTED BY:
Le Ann Braswell
PHOTO BY:
A.Z.
"Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese."
RECIPE RATING:
Read Reviews
(68)
Review/Rate This Recipe
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 tablespoon butter
1/2 cup finely diced acorn squash
1 green bell pepper, diced
1 small onion, finely diced
1 stalk celery, chopped
salt and pepper to taste
4 skinless, boneless chicken breasts
2 ounces shredded Cheddar cheese
2 cups all-purpose flour for coating
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium skillet, melt butter or margarine. Add the squash, green bell 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 skillet.
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.
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REVIEWS
Reviewed on Dec. 15, 2003 by
LindaT
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LindaT
Dec. 15, 2003
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.
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21 users found this review helpful
This was wonderful. My chicken breasts were not very thick so instead of stuffing them, I...
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Reviewed on Jan. 26, 2007 by
K.Glavin
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K.Glavin
Jan. 26, 2007
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.
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15 users found this review helpful
Fantastic recipe overall! I didn't use the cheese because I thought it might overpower the...
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Reviewed on Aug. 26, 2007 by
Dale
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Dale
Aug. 26, 2007
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!
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14 users found this review helpful
I tried this last nite - but cut ingredients in half ~ also using 4 chicken breasts. (Fits...
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Reviewed on Aug. 8, 2006 by
Dawn Marie
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Dawn Marie
Aug. 8, 2006
this recipe was wonderful. I'd recommend using seam pins to hold the breasts closed while browning but other than that it was easy and totally yummmy!
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8 users found this review helpful
this recipe was wonderful. I'd recommend using seam pins to hold the breasts closed while...
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Reviewed on Mar. 21, 2005 by JO
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JO
Mar. 21, 2005
My husband and I love this dish! It's easy to make, but has a gourmet taste. I used zucchini, since the acorn squash was too hard to chop!
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8 users found this review helpful
My husband and I love this dish! It's easy to make, but has a gourmet taste. I used zucchini,...
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Reviewed on Dec. 3, 2003 by THEREV
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THEREV
Dec. 3, 2003
I used left over spagetti squash instead of the acorn squash and the result was fabulous. It was elegant enough to serve to guest, yet easy enough to make for a family dinner. It tasted great!! We will definitely have this at our house again.
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8 users found this review helpful
I used left over spagetti squash instead of the acorn squash and the result was fabulous. It...
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Reviewed on Feb. 10, 2007 by mommyelisabeth
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mommyelisabeth
Feb. 10, 2007
Very good. Made a few small changes: 1)used red bell pepper instead of green 2) used chedder/jack cheese mix 3) Brushed each breast w/oilve oil and dredged in whole wheat italian seasoned bread crumbs instead of flour.
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7 users found this review helpful
Very good. Made a few small changes: 1)used red bell pepper instead of green 2) used...
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Reviewed on Nov. 8, 2005 by
Love2Cook
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Love2Cook
Nov. 8, 2005
Excellent!! It took a little bit of extra work to chop everything up so fine and to stuff but it was so worth it!!! My husband loved it and will not stop talking about it!! This recipe is definetly a keeper!!
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6 users found this review helpful
Excellent!! It took a little bit of extra work to chop everything up so fine and to stuff but...
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Reviewed on Oct. 6, 2004 by KATESCISCIO
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KATESCISCIO
Oct. 6, 2004
I have made this recipe twice and it's been wonderful both times. I used zucchinni and yellow squash instead of carrots and celery. Also, changing the cheese really changes the taste. I've used Montery Jack/Cheddar mix. Awesome!
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6 users found this review helpful
I have made this recipe twice and it's been wonderful both times. I used zucchinni and yellow...
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Reviewed on Dec. 3, 2003 by CAIRAJADE
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CAIRAJADE
Dec. 3, 2003
This was delicious! My husband was so disappointed that we didn't have any leftovers for him to take to work for lunch the next day. Following the suggestion of another poster, I tenderized the chicken breasts and rolled the filling up inside instead of the stuffing method in the recipe. Because of the way they were rolled, I couldn't brown them. They were fine, but next time I might brown the chicken before rolling. I used spaghetti squash because that's what I had on hand, and I placed the rest of the filling on top. Definitely a keeper!
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5 users found this review helpful