Print

3K
Save

1K
Pinterest

882
Email

303
Facebook

115

Bacon-Wrapped Chicken and Butternut Squash Sheet-Pan Dinner

6 Ratings

3 Comments

Bacon-Wrapped Chicken and Butternut Squash Sheet-Pan Dinner

Prep 30 min
Total 1 hr 5 min
Servings 4

Chicken, bacon and butternut squash come together on one sheet pan for an easy supper you won’t forget. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

Squash

tablespoon olive oil

tablespoon chili garlic sauce

1/4

teaspoon salt

butternut squash (2 to 2 1/2 lb), halved, seeded, cut crosswise into 1/2-inch slices

Chicken

oz cream cheese, softened

tablespoons chopped fresh Italian (flat-leaf) parsley

tablespoon chopped fresh thyme leaves

tablespoon chopped fresh oregano leaves

1/2

teaspoon salt

boneless skinless chicken breasts (6 to 8 oz each)

slices thick-cut bacon

tablespoon butter, melted

tablespoon packed brown sugar

tablespoon soy sauce

For Serving

Additional chopped fresh parsley, thyme and oregano

Steps

Hide Images

1

Heat oven to 450°F. Line large, rimmed sheet pan with foil. Spray with cooking spray. In large bowl, mix olive oil, chili garlic sauce and 1/4 teaspoon salt. Add squash, and toss to coat; place squash in single layer on foil. Place wire rack on top of squash. Spray rack with cooking spray.
2

In medium bowl, mix cream cheese, herbs and 1/2 teaspoon salt. In thick side of each chicken breast, cut 3-inch-long pocket to within 1/4 inch of opposite side of breast. Spoon about 2 tablespoons cheese mixture into pocket in each chicken breast. Wrap each breast with one piece of bacon, and secure with toothpicks. Place chicken on rack.
3

Bake chicken and squash 30 minutes. Meanwhile, in small bowl, mix melted butter, brown sugar and soy sauce. Brush chicken with butter mixture; bake about 5 minutes longer or until chicken stuffing reaches internal temperature of 165°F and squash is tender. Top with more fresh herbs, as desired.

Expert Tips

Chili garlic sauce is more complex and slightly less spicy than Sriracha. Try swapping it in anywhere you’d usually use Sriracha.
Make sure to use thick-cut bacon to wrap the chicken breasts. A thin-cut bacon would cook too quickly.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 510
Calories from Fat: 230

% Daily Value

Total Fat: 26g; 40%
Saturated Fat 11g 54% Trans Fat 1/2g
Cholesterol: 155mg; 51%
Sodium: 1150mg; 48%
Potassium: 920mg; 26%
Total Carbohydrate: 24g; 8%
Dietary Fiber 6g 24% Sugars 8g
Protein: 45g

% Daily Value*:

Vitamin A: 380%; 380%
Vitamin C: 25%; 25%
Calcium: 15%; 15%
Iron: 15%; 15%

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;