Baked Parmesan Chicken and Butternut Squash

By devogirl

Super Healthy Kids
(not weekend worthy)

514 cal, 33g protein, 21g fat, 50g carb, 7g fiber, 18g sugar

Ingredients

• 1 - Cooking Spray
• 1 Pound - Chicken Breast
• 1/8 teaspoon - Salt
• 1/8 teaspoon - Ground Black Pepper
• 1/4 cup - All-purpose Flour
• 1 large - egg
• 1/2 cup - Grated Parmesan Cheese
• 1/4 cup - Seasoned Bread Crumbs
• 1 teaspoon - Garlic Powder
• 2 cups - Spaghetti or Marinara Sauce
• 1 cup - Vegetable Broth
• 4 cups - Cubed Butternut Squash
• 1 cup - Dried Cranberries
• 1/4 cup - Chopped Pecans
• 1 tablespoon - Unsalted Butter

Preparation

Step 1

- Preheat oven to 400 deg. F. Coast a baking dish with a cooking spray.

- Season chicken with salt and pepper. Cube squash; set aside.

-Set out 3 shallow bowls or dishes (pie plates work great.) Add flour to the first dish, whisk egg in the second, and combine Parmesan, bread crumbs, and garlic powder in the third.

- Dip each piece of chicken into the flour, then into the egg wash, then finally into the bread crumb mixture, shaking off excess after each step.

- Place coated chicken into prepared dish and bake for 25-30 minutes until golden and completely cooked through.

- Meanwhile, warm marinara sauce in a small saucepan over low, and bring brother to a boil in a large skillet.

- Add the cubed squash to the boiling brother, then cover and simmer 10-12 minutes until tender.

- Once tender, remove cover, increase heat, and allow most of the liquid to cook off.

- Stir in cranberries, pecans, and butter to taste. (A dash of cinnamon could be added as well just before serving.)

- Top chicken with marinara sauce; serve squash on the side.