"Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese." — Le Ann Braswell
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finely diced acorn squash
green bell pepper, diced
onion, finely diced
salt and pepper to taste
skinless, boneless chicken breasts
shredded Cheddar cheese
all-purpose flour for coating
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.
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.
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!
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.
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.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Squash Stuffed Chicken Breasts
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 88
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