Squash Stuffed Chicken Breasts Recipe

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Most Helpful Positive Review

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.

—LindaT

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Most Helpful Critical Review

Aug 29, 2002

It was very time consuming and difficult to make; and I ended up with a kitchen covered in flour. Tip for this recipe: Brown the chicken prior to cutting and stuffing.

—SNSHINE1

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122 Ratings

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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!

—Dale

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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.

—K.Glavin

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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.

—mommyelisabeth

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Dec 03, 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.

—THEREV

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Aug 08, 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!

—Dawn Marie

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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!

—JO

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Nutrition

Calories
461 kcal
23%

Carbohydrates
53 g
17%

Cholesterol
91 mg
30%

Fat
9.8 g
15%

Fiber
2.9 g
12%

Protein
37.9 g
76%

Sodium
197 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Squash Stuffed Chicken Breasts

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 461
Calories from Fat: 88

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 5.3g 27 %
Cholesterol 91mg 30 %
Sodium 197mg 8 %
Potassium 547mg 15 %
Total Carbohydrates 53g 17 %
Dietary Fiber 2.9g 12 %
Protein 37.9g 76 %
Sugars 2.2g
Vitamin A 10 %
Vitamin C 48 %
Calcium 18 %
Iron 41 %
Thiamin 63 %
Niacin 190 %
Vitamin B6 51 %
Magnesium 22 %
Folate 75 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.