1
teaspoon fines herbes or 1/4 teaspoon Italian seasoning
3
tablespoons dry white wine or Progresso™ reduced-sodium chicken broth
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Steps
1
Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.
2
Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes and remaining 1/4 teaspoon each salt and pepper; toss well. Spoon squash around chicken.
3
Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash from pan; cover to keep warm.
4
Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles. Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.
5
On each of 4 plates, place 1 chicken breast and 1 cup squash. Spoon 1 tablespoon sauce over each chicken breast.
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Nutrition Facts
Serving Size:1 Serving
Calories
370
Total Fat
8g
0%
Saturated Fat
2g
0%
Sodium
540mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
6g
0%
Protein
40g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 1/2 Starch; 4 Very Lean Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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