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Butternut & Spinach Stuffed Chicken Breasts


  • 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


  1. Preheat oven to 375 degrees.

  2. 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.

  3. 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.

  4. Stuff each breast with about 3/4 cup of squash mixture. Tie closed with cooking twine.

  5. 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.


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