Wednesday, October 5, 2011

Bread Chicken with Parmesan Baked Acorn Squash

Here's a great start to fall dinner! It's simple and will have everyone saying 'Yumm!!'. The cost is quite low too. Coming in at about $3 a person, if not less!

Cut acorn squash in half, de-seed and cut into thin 1/2in to 1 inch thick slices. Place a greased pan with lightly coat with olive oil, grated parmesan, salt, pepper and thyme (if wanted). Bake at 400˙ for 25-35 minutes or until brown and soft.

While the squash is cooking, in the last 10-15 minutes, begin to make the couscous (follow the directions on the box, it will take approximately 8 minutes to make) and coat chicken breast with a blend of bread crumbs and Mrs. Dash's Table Blend (or whatever herb blend you have on hand). Fry in 1-2 Tablespoons of EVOO and Butter.

Dab the chicken breast to remove any extra oil, and place on a plate with the acorn squash and couscous! Drizzle couscous with a bit of EVOO and salt. Enjoy!

The acorn squash recipe was taken from Real Simple.

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