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Chicken with Summer Squash
- Makes: 4 servings
- Start to Finish
purchased roasted chicken, chilled
small yellow summer squash, cut in quarters lengthwise or 2 medium
cloves garlic, thinly sliced
yellow grape or cherry tomatoes
Small fresh arugula leaves
Remove string from chicken, if present, and quarter chicken. Heat oil in 12-inch skillet over medium-high heat. Cook chicken quarters, skin side down, 3 to 4 minutes or until brown. Remove from skillet. Add squash, garlic, and 1/4 teaspoon each salt and pepper to drippings in skillet. Cook 2 minutes, stirring occasionally.
Return chicken to skillet, skin side up. Cook, covered, over medium heat about 10 minutes or until chicken is heated through and squash is tender, adding the tomatoes the last 2 minutes of cooking. Transfer chicken and squash mixture to platter and sprinkle with arugula. Makes 4 servings.
(Chicken with Summer Squash)
Servings Per Recipe 4, Fat, total (g) 21, Riboflavin (mg) 0, Niacin (mg) 14, carb. (g) 6, Pyridoxine (Vit. B6) (mg) 1, pro. (g) 42, sugar (g) 0, cal. (kcal) 385, sodium (mg) 277, Potassium (mg) 684, fiber (g) 2, Folate (µg) 48, Cobalamin (Vit. B12) (µg) 0, Polyunsaturated fat (g) 4, Monounsaturated fat (g) 11, vit. A (IU) 292, sat. fat (g) 4, calcium (mg) 61, vit. C (mg) 13, chol. (mg) 125, Thiamin (mg) 0, iron (mg) 3