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Steps
1
Heat oven to 450°F. Spray roasting pan with cooking spray. Place chicken in pan. Brush chicken with 1 1/2 teaspoons of the oil; sprinkle with 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
2
In large bowl, toss squash with remaining 1 1/2 teaspoons oil. Sprinkle with fines herbes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper; toss well. Add squash to roasting pan.
3
Roast uncovered 38 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Remove chicken and squash to serving platter; cover to keep warm.
4
Add wine to pan drippings; heat to boiling over high heat, scraping bottom of pan to loosen brown particles. Reduce heat; cook 2 minutes or until reduced to 1/4 cup.
5
To serve, top each chicken breast with 1 tablespoon sauce. Serve with squash.
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Nutrition Facts
Serving Size:1 Serving
Calories
330
Total Fat
9g
0%
Saturated Fat
1 1/2g
0%
Sodium
510mg
0%
Total Carbohydrate
21g
0%
Dietary Fiber
4g
0%
Protein
40g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 1/2 Starch; 5 Very Lean Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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