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Squash and Raisin Stuffed Chicken Breasts

Recipe reprinted with permission from Feeding the Whole Family(third edition) by Cynthia Lair (Sasquatch Books, 2008)

I've always been a little intimidated by stuffed entrees but it is really fun and easy.  These are amazing topped with a savory sweet sauce.  A traditional cranberry sauce, fruit chutney and thinned savory jam (like pepper jams) work well.  Or simply plop some Sweet Pepper Relish on top to add zip as well as color!  Fit for company with a Our Favorite Salad on the side!

- cup baked winter squash

1 pound boneless, skinless chicken breasts

cup raisins
2-3 tablespoons
walnuts, chopped
1 teaspoon sucanat or brown sugar

teaspoon thyme
1+ teaspoon sea salt
Black pepper
1 egg
cup bread crumbs (or corn meal)
cup cranberry sauce, fruit chutney, or savory jam

Preheat oven to 375 degrees F.  If you do not have some leftover baked squash, prepare squash by cutting in half, scooping out and placing face down on a buttered baking dish.  Bake 45-60 minutes (depending on the size of the squash).  

Slice chicken breasts through the middle creating 4-6 flat pieces of similar size.  Cover with plastic wrap and pound breast with a meat pounder, on both sides, until about -inch thick.

Place baked squash in a small bowl with raisins, walnuts, sugar, thyme, salt and pepper.  Combine well.  Spread 2-3 tablespoons of squash mixture on a piece of chicken and firmly roll it up, starting at the widest end.  Repeat with remaining chicken and squash.

Beat egg in a shallow bowl.  Place bread crumbs in a separate shallow bowl.  If bread crumbs have no salt in them, add about 1/2 teaspoon.  Use cornmeal if diners are gluten-free. Dip each rolled breast in the egg, and then roll in the bread crumbs.  Repeat.  Place coated rolls in a baking dish and bake for 25-30 minutes, until tender.  Cut into 3/4" slices.  Serve with your choice of savory sweet sauce on top.

Preparation time: 45 minutes
Makes 4 servings

7 Comments:

Si S
Hi Cynthia, Do you have any vegetarian alternatives to use in place of the chicken? This does look delicious. Thanks! :) Si
January 15, 2009, 2:57 pm

Melissa Davis
YUM! Like you, I have avoided stuffed chicken, but you made it look so easy! I am inspired to try out, using whatever I have in the fridge. Maybe some artichokes, basil, and ricotta.
January 15, 2009, 5:05 pm

Cynthia Lair
Si, Some Asian stores sell fried tofu wrappers - you know the product that is used to make inari sushi? That might work!
January 15, 2009, 5:57 pm

Lynne Lillie
Whenever a new recipe shows up in my in box, I am thrilled, because I know I'm about to have a delightful, entertaining, educational, fun, joy-filled time. Maybe I'll even make the recipe. You guys rock the Casbah. Thank you!
January 15, 2009, 8:29 pm

Kathy Strasbourg
Hi, I was wondering where you buy your spices. I am looking for bulk spices that I can buy instead of the jars in the grocery store which are very expensive. (Kenmore/Bothell/Kirkland area) Thanks! I love you cooking segments and the recipes sound great!
January 19, 2009, 12:08 pm

B Baboo
Kathy, any PCC Coop, Central Market, Whole Foods, have nice bulk spices.
January 21, 2009, 9:03 am

Thanks
Haha! Buy it back! I'm making this dish tonight. Thank you.
March 12, 2013, 1:43 pm

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