Squash Stuffed Chicken with Sage Cream Sauce
Ok, to be completely honest I really don’t like chicken. I eat a fair amount of chicken breast because it’s a lean protein option but I don’t necessarily enjoy it. However, I know a lot of people actually do enjoy chicken so I felt compelled to create a comforting fall dish with chicken. I must say, I nailed it! Like, I finish the entire chicken breast and actually enjoy it! Does it have anything to do with the cream sauce that’s pretty much what dreams are made of?!? 100%! BUT, the chicken is super delicious too. It’s cooked perfectly and loaded with flavor. If you’re looking for an easy meal that will impress any guest, this is it. It’s elegant, but affordable, and super simple.
Entertaining tips:
Cook the acorn squash the day before and store in an airtight container in the fridge.
Butterfly and stuff the chicken the day before and store in the refrigeratory.
Recipe:serves 4
Ingredients:
4 boneless skinless chicken breasts
1 small acorn squash
1 Tbsp brown sugar
3 tsp fresh chopped sage leaves + 6 whole leaves
1 cup heavy cream
1/2 cup grated parmasan cheese
2 Tbsp unsalted butter
2 Tbsp olive oil
1 1/2 tsp salt
1/4 tsp ground pepper
16 toothpicks
Directions:
Preheat oven to 425 degrees.
Line a baking sheet with parchment paper and set aside.
Slice the the acorn squash in half, lengthwise, and remove seeds.
Slice squash into half moons about 1/2” thick and place on the baking sheet.
Drizzle with 1 Tbsp olive oil and sprinkle brown sugar, 1/2 tsp salt, and a pinch of ground pepper. Toss to combine.
Roast in oven until fork tender, about 20-25 minutes.
While squash is cooking, butterfly the chicken breasts. To do this put your hand flat on top of the chicken breast and use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thinner area. Be careful not to cut all the way through to the other side. Once cut, open breast up and lay flat. The shape will resemble a butterfly.
Next, cover chicken with plastic wrap and pound it out with a meat mallet or rolling pin so that it’s thickness is even across the entire breast.
When the squash is done and cool enough to handle, remove the skin. Mash the acorn squash up and add 1 tsp of chopped sage leaves to the squash.
Spoon the squash over one side of each breast, and spread out to an even layer about 1/4” thick.
Fold the other half of the breast over to “close” the breast. Secure with toothpicks. Do this with all 4 breasts.
In a large cast iron skillet, add 1 Tbsp olive oil, 2 Tbsp butter, and the whole sage leaves.
Once pan is hot, sear the chicken breast, about 2 minutes on each side.
Once seared, transfer pan to the oven and bake for about 20 minutes.
When chicken is ready, remove pan from oven and transfer chicken to a plate and cover with foil to let rest.
While the chicken is resting, make the cream sauce. In the same pan the chicken was in, add the remaining chopped sage and heavy cream.
Bring to a simmer. Stir and scrap all the juices and flavor off the bottom of the pan.
Once the cream thickens, add the parmesan cheese and remove from heat.
Stir until the cheese is melted and add salt and pepper to taste.
Pour over chicken and enjoy!
