Squash and Raisin Stuffed Chicken Breasts Recipe

Squash and Raisin Stuffed Chicken Breasts Recipe

  • Makes: 4 Servings
  • Ready In: 1 hr 30 mins
  • Prep Time: 20-30 mins
  • Cook Time: 1 hr 10 mins

Stuffed chicken breasts sounds difficult and gourmet – not true. A fantastic way to renovate leftovers like roasted squash and extend a pound of chicken to feed a family. Very pretty morsels too!

These are really fun and easy to make. These are amazing topped with a savory sweet sauce. A traditional cranberry sauce, fruit chutney and thinned savory jam (like pepper jams) work well. Or simply plop some Sweet Pepper Relish on top to add zip as well as color! Fit for company with a Our Favorite Salad on the side!

Recipe reprinted with permission from Feeding the Whole Family (third edition) by Cynthia Lair (Sasquatch Books, 2008).

    Nutritional Information (per serving)

  • Calories: 448
  • Fat: 18g
  • Protein: 40g
  • Sodium: 788mg
  • Carbohydrates: 28g
  • Fiber: 2g
  • Sugar: 16g


  1. ½ - ¾ cup baked winter squash
    1 pound boneless, skinless chicken breasts
    ¼ cup raisins
    2-3 tablespoons walnuts, chopped
    1 teaspoon sucanat or brown sugar
    ½ teaspoon thyme
    1+ teaspoon sea salt
    Black pepper
    1 egg
    ½ cup bread crumbs (or corn meal)
    ½ cup cranberry sauce, fruit chutney, or savory jam


    1. Preheat oven to 375 degrees F.
    2. If you do not have some leftover baked squash, prepare squash by cutting in half, scooping out and placing face down on a buttered baking dish. Bake 45-60 minutes (depending on the size of the squash).
    3. Slice chicken breasts through the middle creating 4-6 flat pieces of similar size. Cover with plastic wrap and pound breast with a meat pounder, on both sides, until about ¼ -inch thick.
    4. Place baked squash in a small bowl with raisins, walnuts, sugar, thyme, salt and pepper. Combine well.
    5. Spread 2-3 tablespoons of squash mixture on a piece of chicken and firmly roll it up, starting at the widest end. Repeat with remaining chicken and squash.
    6. Beat egg in a shallow bowl.
    7. Place bread crumbs in a separate shallow bowl. If bread crumbs have no salt in them, add about 1/2 teaspoon. Use cornmeal if diners are gluten-free.
    8. Dip each rolled breast in the egg, and then roll in the bread crumbs. Repeat.
    9. Place coated rolls in a baking dish and bake for 25-30 minutes, until tender. Cut into 3/4" slices. Serve with your choice of savory sweet sauce on top.

Cynthia Lair

Cynthia is an Assistant Professor and Culinary Curriculum Director at Bastyr University. She is also the host of the online cooking show Cookus Interruptus featuring over 170 recipes and the author of Feeding the Whole Family and the new Feeding the Young Athlete. Watch her TEDx talk How to Cut an Onion!

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