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Bacon-Wrapped Chicken and Butternut Squash Sheet-Pan Dinner

Name: Bacon-Wrapped Chicken and Butternut Squash Sheet-Pan Dinner
Prep time: 30 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 tablespoon chili garlic sauce; 1/4 teaspoon salt; 1 butternut squash (2 to 2 1/2 lb), halved, seeded, cut crosswise into 1/2-inch slices; 4 oz cream cheese, softened; 2 tablespoons chopped fresh Italian (flat-leaf) parsley; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon chopped fresh oregano leaves; 1/2 teaspoon salt; 4 boneless skinless chicken breasts (6 to 8 oz each); 4 slices thick-cut bacon; 1 tablespoon butter, melted; 1 tablespoon packed brown sugar; 1 tablespoon soy sauce; Additional chopped fresh parsley, thyme and oregano

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Bacon-Wrapped Chicken and Butternut Squash Sheet-Pan Dinner

Prep 30 min
Total 1 hr 5 min
Servings 4

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

By Betty Crocker Kitchens

Updated Sep 20, 2016

Ingredients

Squash

1 tablespoon olive oil
1 tablespoon chili garlic sauce
1/4 teaspoon salt
1 butternut squash (2 to 2 1/2 lb), halved, seeded, cut crosswise into 1/2-inch slices

Chicken

4 oz cream cheese, softened
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
1/2 teaspoon salt
4 boneless skinless chicken breasts (6 to 8 oz each)
4 slices thick-cut bacon
1 tablespoon butter, melted
1 tablespoon packed brown sugar
1 tablespoon soy sauce

For Serving

Additional chopped fresh parsley, thyme and oregano

Steps

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.

Tips from the Betty Crocker Kitchens

tip 1
Chili garlic sauce is more complex and slightly less spicy than Sriracha. Try swapping it in anywhere you’d usually use Sriracha.
tip 2
Make sure to use thick-cut bacon to wrap the chicken breasts. A thin-cut bacon would cook too quickly.

Nutrition

510 Calories, 26g Total Fat, 45g Protein, 24g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 510

Calories from Fat: 230

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;