Thursday, February 2, 2012

Herb Crusted Chicken Stuffed With Butternut Squash and Goat Cheese

I came up with this last night after I was planning on making something entirely different, but realized I was missing some key ingredients for that recipe. I looked in the fridge to see what else I had, and what I thought would taste good together, and this was the result.  I'm still trying to come up with a sauce that would compliment it, but it tasted good without one too. This can be served as finger food for little ones 10+ months or can be pureed for little ones 8+ months.

Here's what you need for 4 servings
4  boneless skinless chicken breasts
1 butternut squash
4 oz container of goat cheese
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 tblsp Herbs de Provence
1 tblsp dried sage
Olive oil cooking spray

*Roast butternut squash earlier in the day if you can because it takes 40 minutes to roast. Preheat oven to 400F. Cut butternut squash in half and scoop out seeds and membranes. Place in a baking dish. Spray with cooking spray and roast for 40 minutes. Scoop out of shell, mash, and set aside in a bowl.*

Preheat oven to 375F. Butterfly the chicken and then cut it in half so you have thin cutlets. Each chicken breast will become 2 thin cutlets (if that makes sense). Mix the cinnamon, nutmeg, Herbs de provence, and sage with a pinch of salt and pepper in small bowl. Coat one side of each cutlet with the herb mixture. Place the cutlets coated side down in baking dish. Spread the butternut squash onto the chicken (about 1-2 spoonfuls). Cover Squash with goat cheese ( about 1 spoonful). Roll up chicken and then spray with a little cooking spray. Place in oven and bake for 40 minutes. I served this over butternut squash puree mixed with sage because I had some left over. Serve and enjoy!

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