Baked chicken is paired with sweet acorn squash and a savory marinade for a hearty dish that will warm up a chilly night.
What You Need
Original recipe yields 8 servings
2/3 cup KRAFT Lite Balsamic Vinaigrette Dressing
4 cloves garlic, minced
2 broiler-fryer chicken s (6 lb.), cut into 8 pieces each
1 large acorn squash (2 lb.)
2 Tbsp. butter
2 Tbsp. brown sugar
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Let's Make It
Heat oven to 375ºF. Mix dressing and garlic. Pour over chicken in large bowl; toss to coat chicken. Refrigerate 30 min. to marinate. Meanwhile, pierce squash with fork. Microwave on HIGH 5 min. Cut squash in half; remove seeds. Cut each half into 6 pieces.
Place chicken in 2 (13x9-inch) baking dishes; top with squash, butter and sugar.
Bake 1 hour or until squash is tender and chicken is done (165ºF).
Serve with your favorite steamed vegetable to round out the meal.
Prepare using KRAFT Zesty Italian Dressing.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.