Stuffed Chicken Breast with Butternut Squash Mash

Name: Stuffed Chicken Breast with Butternut Squash Mash
Cuisine: American
Ingredients: 3-4 Crescent Foods Boneless Skinless Breast Fillets; 1 tsp paprika; 1 tsp garlic powder; 1 tsp dried oregano; Salt &amp; Pepper to taste; 5 ounces of Cream Cheese; 1/2 a red bell pepper finely diced; 1 garlic clove finely chopped; 1/4 cup of fresh corn kernels; 2 Tbsp chopped parsley; 2 tbsp chopped dill; 2 tbsp chopped cilantro; Salt &amp; Pepper to taste; 1 tbsp dried Basil seasoning; 1 tbsp dried oregano seasoning; 1 Butternut Squash peeled and cleaned of its seeds cut into cubes; Water; 2 tbsp butter or vegan butter (earthly balance); 1 tsp dried oregano or Italian seasoning; Salt &amp; Pepper to taste

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Ingredients

Chicken preparation:

3-4 Crescent Foods Boneless Skinless Breast Fillets
1 tsp paprika
1 tsp garlic powder
1 tsp dried oregano
Salt & Pepper to taste

Stuffing Preparation:

5 ounces of Cream Cheese
1/2 a red bell pepper finely diced
1 garlic clove finely chopped
1/4 cup of fresh corn kernels
2 Tbsp chopped parsley
2 tbsp chopped dill
2 tbsp chopped cilantro
Salt & Pepper to taste
1 tbsp dried Basil seasoning
1 tbsp dried oregano seasoning

Butternut Squash Mash Preparation:

1 Butternut Squash peeled and cleaned of its seeds cut into cubes
Water
2 tbsp butter or vegan butter (earthly balance)
1 tsp dried oregano or Italian seasoning
Salt & Pepper to taste

Directions

Preheat oven to 425 F.
Butterfly the chicken breast making a pocket in order to fill with the stuffing mixture.
Season the chicken generously with salt, pepper, garlic powder, paprika, and dried oregano.
Prepare the stuffing by mixing together all the above ingredients very well.
Stuff the chicken with 2 tbsp of the mixture.
Heat a cast iron skillet with the olive oil. Add the stuffed chicken breast and sear each side for 3 minutes to get that golden brown color. *If you do not have a cast iron, use a regular non stick skillet.
Cover the cast iron skillet with aluminum foil and place in the oven to continue cooking for 15-18 minutes. *If not using a cast iron, transfer the chicken to a baking pan then place in the oven.
Once cooked through, should read 165 F and no pink in center, set aside.
Add the cubes butternut squash to a pot. Cover it completely with water. Bring to a boil then a simmer for 10-12 minutes till squash is fork tender. *You can do this while the chicken is baking.
Drain of its water. Add the seasoning and butter to it and use a potato masher to mash all together.
Serve this together and you have yourself a simple and delicious Thanksgiving/Fall inspired dinner!

Stuffed Chicken Breast with Butternut Squash Mash