Squash and Raisin Stuffed Chicken Breasts

This information was provided by Cookus Interruptus, www.cookusinterruptus.com. Recipe reprinted with permission from Feeding the Whole Family(third edition) by Cynthia Lair (Sasquatch Books, 2008)

I’ve always been a little intimidated by stuffed entrees but it is really fun and easy. These are amazing topped with a savory sweet sauce. A traditional cranberry sauce, fruit chutney and thinned savory jam (like pepper jams) work well. Or simply plop some Sweet Pepper Relish on top to add zip as well as color! Fit for company with a Our Favorite Salad on the side!

½ - ¾ cup baked winter squash
1 pound boneless, skinless chicken breasts
¼ cup raisins
2-3 tablespoons walnuts, chopped
1 teaspoon sucanat or brown sugar
½ teaspoon thyme
1+ teaspoon sea salt
Black pepper
1 egg
½ cup bread crumbs
½ cup cranberry sauce, fruit chutney, or savory jam

Preheat oven to 375 degrees F. If you do not have some leftover baked squash, prepare squash by cutting in half, scooping out and placing face down on a buttered baking dish. Bake 45-60 minutes (depending on the size of the squash).

Slice chicken breasts through the middle creating 4-6 flat pieces of similar size. Cover with plastic wrap and pound breast with a meat pounder, on both sides, until about ¼ -inch thick.

Place baked squash in a small bowl with raisins, walnuts, sugar, thyme, salt and pepper. Combine well. Spread 2-3 tablespoons of squash mixture on a piece of chicken and firmly roll it up, starting at the widest end. Repeat with remaining chicken and squash.

Beat egg in a shallow bowl. Place bread crumbs in a separate shallow bowl. If bread crumbs have no salt in them, add about 1/2 teaspoon. Dip each rolled breast in the egg, and then roll in the bread crumbs. Repeat. Place coated rolls in a baking dish and bake for 25-30 minutes, until tender. Cut into 3/4" slices. Serve with your choice of savory sweet sauce on top.

Preparation time: 45 minutes
Makes 4 servings