Warm Butternut Squash and Sage Stuffed Chicken Breast with Cranberry Pecan Sauce

Allergens

This recipe contains dairy, nuts, and gluten. Please use caution if you or your guests have any of these allergies.

Ingredients

• 4 large boneless, skinless chicken breasts
• 1 medium butternut squash, peeled and cubed
• 2 tablespoons butter
• 4 cloves garlic, minced
• 1/2 cup fresh sage leaves, chopped
• Salt and pepper, to taste
• 1/2 cup heavy cream
• 1/3 cup dried cranberries
• 1/3 cup pecans, roughly chopped
• 1 tablespoon olive oil
• 1/4 cup chicken broth

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pot, boil the cubed butternut squash until fork tender. Drain and mash well. Add butter, garlic, sage, salt, and pepper, stirring until combined. Set aside.
3. Using a sharp knife, carefully cut a horizontal pocket into each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the butternut squash mixture. Secure with toothpicks if needed.
4. Heat olive oil in an oven safe skillet over medium heat. Add stuffed chicken breasts and cook until browned on both sides, about 3 minutes per side. Transfer skillet to preheated oven and bake for 20 25 minutes or until the internal temperature reaches 165°F (74°C). Remove from oven and let rest for 5 minutes before removing toothpicks.
5. In a small saucepan, combine heavy cream, dried cranberries, pecans, and chicken broth. Bring to a simmer, then reduce heat and cook until thickened. Season with salt and pepper to taste.
6. Slice the rested chicken breasts and serve with cranberry pecan sauce on top or alongside. Enjoy!

Chef’s Insight

This dish combines the warm flavors of autumn with the perfect balance of savory and sweet. Don't be afraid to play around with the seasonings and ingredients to create your own signature version of this holiday classic.