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
Preparation
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.
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.
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.
