I was in a pickle tonight – this happens to me pretty often. I wasn’t able to make the meal I’d planned because I didn’t allow enough defrost time. It’s usually that or I thought I had an ingredient I needed, but it turned out I didn’t. I threw this together and it was a huge hit with the fam. My oldest was trying to steal chicken off anyone’s plate that wasn’t looking. The little guy was scamming to get more squash. Win

I made some rosemary bread to go with the meal, but we didn’t get to eat it with the actual meal because I’m a nerd and didn’t account for the second rise time :(.

Ingredients:

Chicken

• 2 Boneless skinless chicken breasts (multiply ingredients below to accommodate the number of chicken breasts you are making
• 4tbsp Panko Bread Crumbs
• 1 tbsp Fresh chopped rosemary
• 1tsp Italian Seasoning
• Salt
  Pepper
• Olive Oil

Squash

• 1 Squash – Butternut, Acorn, etc
• Sugar or Honey
• Chipotle seasoning
• Cinnamon

Recipe:

Chicken

1. Preheat oven to 375 degrees
2. Combine bread crumbs, rosemary and Italian seasoning
3. Place a sheet of parchment paper in a sheet pan
4. Drizzle a small amount of olive oil on the sheet and place chicken breasts on top
5. Drizzle a small amount of olive oil on top of chicken breasts and then add salt and pepper
6. Add breadcrumb mixture to the top of each chicken breast
7. Bake until chicken breasts reach an internal temperature of 165 – 170 degrees (approx. 20 minutes)

Squash

1. Cut squash into pieces and remove skin with a sharp knife
2. Place on a microwave-safe plate and microwave until almost tender (7-10 mins) — This speeds oven roasting time which can take up to an hour depending on the variety of squash.
3. Place squash pieces on a sheet of parchment on another sheet pan
4. Sprinkle with sugar and chipotle seasoning (I did half with cinnamon and sugar for the kids – honey works, too)
5. Roast in the oven with the chicken for another 7- 10 minutes

Rosemary bread (see A Hint of Honey Blog — Wonderful copycat of the bread they serve at the Macaroni Grill)