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Chevre Chicken Breasts with Squash

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Submitted by Aner

YIELD

4 servings

PREP

20 min

COOK

40

READY

1 hrs

Ingredients

2 2
EACH EACH CHICKEN BREASTS
large, boneless, skin on, split
1 1
X X SALT AND BLACK PEPPER
to taste *
4 4
EACH EACH ZUCCHINI
small
4 4
EACH EACH YELLOW SUMMER SQUASH
small
1 15
TABLESPOON ML OLIVE OIL
or other cooking oil
6 173.4
OUNCES ML/G GOAT (CHEVRE) CHEESE
aged, sliced
1 1
EACH EACH ONIONS
medium, finely diced
1 15
TABLESPOON ML BUTTER, UNSALTED
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
chopped

Directions

Preheat oven to 375℉ (190℃).

Pat the chicken dry and sprinkle with desired salt and pepper.

Remove stem and tip of the squashes, peel, and cut into 1-inch chunks.

Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes.

Transfer the chicken to a plate and set aside.

When cool, place a slice of goat cheese under the skin.

Add the onions to the skillet and cook, stirring, about 5 minutes or until soft.

Transfer onions to a covered baking dish .

Add zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 minutes.

Scrape into the baking dish, add desired salt and pepper and mix well.

Arrange chicken on the squash, cover and place in the oven for 15 minutes.

Arrange the breasts on a platter.

Mix the squash with chopped parsley and mound next to chicken.

Serve immediately.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 513g (18.1 oz)
Amount per Serving
Calories 308 50% from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 63mg 21%
Sodium 212mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 5g 19%
Sugars g
Protein 52g
Vitamin A 29% Vitamin C 118%
Calcium 13% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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