only help my unbelief


Good eats: Chicken squash bake
July 31, 2008, 1:00 am
Filed under: Posts

The original recipe for this delicious meal is from Tammy’s Recipes. I’m going to go ahead and post the recipe here on my blog to minimize your Internet clickage, but be sure to visit Tammy’s site for other recipes.

It was a normal Tuesday night, and I was preparing for my Wednesday morning grocery shopping trip. I was at a lost for what to make for dinner that week, so I started browsing Tammy’s Recipes, which I found at Simple Mom.

I was looking through her chicken recipes when I stumbled across a recipe for chicken combined with one of my favorite things – yellow squash.

I’m surprised at how few people I know have eaten yellow squash with any regularity. I think it’s delicious, even outweighing my love for zucchini. My mom used to cut it into fourths, steam it with onions and serve it buttered. Yum.

Since I’ve lived on my own, I usually cut it into slices, chop up and onion and boil it in a small frying pan, adding salt, pepper and garlic. One squash makes a perfect heaping side dish for one person.

So yeah. I like yellow squash. And this recipe looked good, so I decided to try it.

Chicken squash bake
4 boneless skinless chicken breasts, each cut into about 4 strips (I used 8 Tyson chicken breast tenderloins – less than Tammy recommends – because I was trying to conserve meat)
Garlic salt or powder
Lemon pepper seasoning
10 cups yellow squash, washed and sliced 1/4-inch thick
6 ounces fresh spinach leaves, coarsely chopped (I used frozen)
3 tablespoons butter
4 ounces sliced Muenster cheese (can also use provolone or baby swiss, or even mozzarella)

I wasn’t sure how many cups of yellow squash one squash would equal, so I bought 10 squash. I think that was more than 10 cups, but since I cut back on the chicken, it ended up making about 5 good-sized servings.

Preheat oven to 375 degrees. Grease a 9 x 13-inch baking dish and place chicken inside. Sprinkle chicken with garlic salt and lemon pepper; turn chicken over and sprinkle other side with seasonings also.

Cover dish with foil and bake for 60 minutes or until chicken is fully cooked. After about 30 minutes of baking time has passed, heat 2 tablespoons butter in a large stock pot. Saute squash in butter until tender.

Add remaining tablespoon of butter to the pot, and add spinach leaves. Cook and stir just until spinach is wilted. Remove from heat and toss with just a little salt.

Take the dish of chicken from the oven, uncover, and spoon the squash mixture over the chicken. Place slices of cheese on top, enough to make a thin layer over the vegetables.

——————–
I was pleasantly surprised with this dish. I think it could have used a little more seasoning, maybe while the squash was cooking. I really enjoyed the lemon pepper seasoning on the chicken – it gave it lots of zing.

Probably the best thing about the dish is that it’s a meal in itself, and a healthy one at that. It’s a great way to get some spinach in your blood. I don’t really like the taste of spinach, but in this casserole, it gets lost in the squash and you can hardly tell it’s there. I’d imagine if you have kids, it would be a great way to get them to eat more vegetables.

I give it two thumbs up.

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1 Comment so far
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That sounds delicious.

Comment by Jason Mitchener




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