-
-
My review
Squash Stuffed Chicken Breasts
Le Ann Braswell
"Chicken stuffed with celery, squash, onion, green pepper and cheddar cheese."
Added to shopping list.
Go to shopping list.
Ingredients
servings 461 calsOriginal recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- 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.
- 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.
- 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; 9.8 g fat; 53 g carbohydrates; 37.9 g protein; 91 mg cholesterol; 197 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 114135 Ratings
-
-
-
-
-
Most helpful positive review
10/26/2003
This was wonderful. My chicken breasts were not very thick so instead of stuffing them, I pounded the breasts flat, spread the filling on and rolled them up. Toothpicks held them together just f...
Most helpful critical review
3/25/2001
It was very time consuming and difficult to make; and I ended up with a kitchen covered in flour. Tip for this recipe: Brown the chicken prior to cutting and stuffing.
Most helpful
Most positive
Least positive
Newest
10/26/2003
This was wonderful. My chicken breasts were not very thick so instead of stuffing them, I pounded the breasts flat, spread the filling on and rolled them up. Toothpicks held them together just f...
2/7/2007
I tried this last nite - but cut ingredients in half ~ also using 4 chicken breasts. (Fits WeightWatchers requirements for 8 points!) It was awesome. I can't believe how moist they were. Added a...
1/26/2007
Fantastic recipe overall! I didn't use the cheese because I thought it might overpower the dish. To keep the chicken moist, I added some olive oil to the bottom of the baking pan and covered it ...
2/10/2007
Very good. Made a few small changes: 1)used red bell pepper instead of green 2) used chedder/jack cheese mix 3) Brushed each breast w/oilve oil and dredged in whole wheat italian seasoned bread ...
10/23/2001
I used left over spagetti squash instead of the acorn squash and the result was fabulous. It was elegant enough to serve to guest, yet easy enough to make for a family dinner. It tasted great!...
8/8/2006
this recipe was wonderful. I'd recommend using seam pins to hold the breasts closed while browning but other than that it was easy and totally yummmy!
3/21/2005
My husband and I love this dish! It's easy to make, but has a gourmet taste. I used zucchini, since the acorn squash was too hard to chop!
10/6/2004
I have made this recipe twice and it's been wonderful both times. I used zucchinni and yellow squash instead of carrots and celery. Also, changing the cheese really changes the taste. I've us...