Christmas, and it's season of warmth, togetherness, and all those twinkly lights, is past us. No more carols in stores, no more TV commercials starring cars with bows on them, no more Sugar Plum Fairy music dancing in your head… except for one thing. The flavor and aroma of rosemary bring Christmas and wintery thoughts, sleds going across a snowy expanse. Here, it melds with garlic and cream for the perfect sauce for a chicken… and anything else. Paired with acorn squash, this meal is like Christmas again, and you don't have to wait 300-some days for it.
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You Will Need
Medium Non-Stick Pan
Small Non-Stick Pan
Before You Cook
Cook the Acorn Squash
Trim ends from acorn squash and carefully halve from pole to pole. Use a spoon to scoop out strings and seeds. Cut halves into ½" slices.
Place acorn squash on prepared baking sheet and sprinkle with a pinch of salt.
Spread into a single layer and roast in hot oven until tender, 20-23 minutes.
While squash cooks, prepare ingredients.
Prepare the Ingredients
Stem and mince rosemary.
Pat chicken breasts dry, and season both sides with seasoning blend.
Cook The Chicken
Place a medium non-stick pan over medium-high heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove from burner. Remove chicken to a plate and tent with foil.
Finish the Squash
Add roasted squash, feta, and walnuts in a mixing bowl and gently combine. Set aside.
Make Sauce and Finish Dish
Place a small non-stick pan over medium-high heat.
Add 1 tsp. olive oil and garlic to hot pan and cook until aromatic, 30-60 seconds.
Stir in cream and rosemary. Bring to a boil, then reduce heat to medium. Cook until thickened, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, spooning sauce over chicken. Bon appétit!
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