3-4 boneless chicken breasts
1 tbsp olive oil
1 cup diced butternut squash, 1/4-inch dice
5-7 dates, chopped
1 cup baby spinach
1/4 cup roasted red peppers, diced
½ cup cornbread, crumbled
3 sage leaves, chopped
Salt & Pepper to taste
Preheat oven to 375 degrees.
Heat a large skillet over medium-high heat and add olive oil. Add butternut squash saute until just starting to cook. Add 2 tablespoons water and cover; cook on low for 10 minutes. Remove lid and add dates, spinach, cornbread, sage, red pepper, salt and pepper and cook for another 3-4 minutes. Set aside to cool.
Cut a pocket into the sides of the breasts, careful not to cut all the way through at the ends. Season the inside and outside with salt.
Stuff each breast with about 3/4 cup of squash mixture. Tie closed with cooking twine.
In a skillet over medium-high heat, add 1 tablespoon olive oil. Sear each breast on each side. If your skillet is oven-safe, cover with foil and place in the center of the oven (If not, then transfer to baking dish and cover with foil), place into the oven and cook for 30 – 35 minutes. Allow to sit 5 minutes before cutting off twine and serving.