Chicken and Butternut Squash

1. 1

   Heat oven to 450F Spray roasting pan with cooking spray.

2. 2

   Place chicken in pan.

3. 3

   Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon each of the salt and pepper.

4. 4

   Place squash in large bowl; drizzle with remaining 1 1/2 teaspoons oil.

5. 5

   Sprinkle with fines herbs or Italian seasoning and remaining 1/4 teaspoon each salt and pepper; toss well.

6. 6

   Spoon squash around chicken.

7. 7

   Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165F).

8. 8

   Remove chicken and squash from pan; cover to keep warm.

9. 9

   Add wine to pan drippings; heat to boiling over high heat, stirring to loosen brown particles.

10. 10

    Reduce heat; cook 2 minutes or until sauce is reduced to 1/4 cup.

11. 11

    On each of 4 plates, place 1 chicken breast and 1 cup squash.

12. 12

    Spoon 1 tablespoon sauce over each chicken breast.

* Per serving · 4 servings · Values may vary.

No additional tips available.