Squash Stuffed Chicken Breasts


Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese.

4 servings


  • 1 tablespoon butter

  • ½ cup finely diced acorn squash

  • 1 green bell pepper, diced

  • 1 small onion, finely diced

  • 1 stalk celery, chopped

  • salt and pepper to taste

  • 4 skinless, boneless chicken breasts

  • 2 ounces shredded Cheddar cheese

  • 2 cups all-purpose flour for coating


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

  2. In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together.

  3. Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet.

  4. Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.

Nutrition Facts (per serving)

461 Calories
10g Fat
53g Carbs
38g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 461
% Daily Value *
Total Fat 10g 13%
Saturated Fat 5g 27%
Cholesterol 91mg 30%
Sodium 197mg 9%
Total Carbohydrate 53g 19%
Dietary Fiber 3g 10%
Total Sugars 2g
Protein 38g
Vitamin C 29mg 145%
Calcium 142mg 11%
Iron 4mg 23%
Potassium 547mg 12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.