Sweet Potato Chicken with Corn Stuffed Squash

Use What You Have

I'm a big believer in that. I don't like to see things go to waste. Especially when it's something I've grown. In this case, I had some sweet potatoes I grew in my garden. They had been curing for a couple of weeks. Originally, there was a large plate of them. But I only had a couple left, and I wanted to use them up. I wasn't in the mood for sweet potato chips, and I didn't want to crock pot them. So I decided that I would bake them. But sweet potatoes do not a dinner make. I needed some more stuff.

Chicken, Corn and Squash

That's the other stuff that I had available. So I knew I wanted to make something using those ingredients. But I didn't want to make a big mess. I didn't really know what I was going to make. I did know that it would have to fit in one pan, or baking dish. And I knew the ingredients all required different cooking times. The vegetables would take the longest. They would need to start cooking first. .

Baked Sweet Potato and Corn Stuffed Acorn Squash

I knew that if I didn't slice the sweet potato, it would take much longer to cook. So I sliced it up by hand, drizzled it with olive oil, and sprinkled some Regas Restaurant, Au Naturall Pure Seasoning on it. Laying it in the baking dish, I layered it in a way that would speed up it's cooking

I then hollowed out the acorn squash and filled it with frozen corn. I also cut the bottom of the squash off. I felt like this would let it cook faster, as well as keep it upright while it cooked. I put a pat of butter on the top, sprinkled some salt and pepper on it, and covered it with tinfoil. I then put about 1/4 inch of water in the pan. This would help keep everything from drying out The oven had been preheated to 350  I stuck the baking dish in the oven, and set my clock for 25 minutes

Prepping the Chicken

I had some fairly thick chicken breasts. I knew that they would take less time to cook if they were thinner. So I laid out a piece of wax paper, put some olive oil on it, threw some fresh basil, garlic, sea salt, and pepper on it. Then I proceeded to beat the chicken, knuckles first, until it was thinned out to about 1/2 inch. I rubbed it with olive oil, and then dredged it in Italian Bread Crumbs. So now I need to cook it.

Turn The Heat Up to 425 °

I could have kept the heat at 350° and cooked it for a longer time. But chicken is juicier if it's cooked fast. That's also one of the reasons I had flattened the chicken out. It wouldn't take as long to cook. I figured that 25 minutes at 425° would be just right. I also figured that drizzling more olive oil on the sweet potatoes would keep them from getting too crispy. The tin foil would be enough to keep the acorn squash and corn from burning  So, I placed the chicken in the dish, between the other stuff. The picture will tell show you how I placed it. Before I laid it in the pan, I dried up the water in the area the chicken would be placed. I also brushed the pan with some olive oil. Into the oven it went. 

How Did It Turn Out?

This dinner was better than good. It was fantastic. I did the best I could on the pictures. If you look at the edges of the sweet potato you're sure to salivate. The tenderness of the corn and squash was exquisite. The chicken was incredibly crisp and very moist. There were so many positive things about this meal.  I used what I had, the prep time was short, and I only used one dish to cook. My wife has a new name for me  One Pan Stan! 

Let me know what you think of this recipe, the style that it was written, and ask any questions about it in the comments below. Thanks for visiting this site. 

Here's Better Pictures Of This Meal

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About Potato Chip Sandwich

According to some people, men can't tell time, can't follow directions and can't cook. That's simply not true. The owner and author of the site, me.. Stan Bush can cook. This site is simply a way for me to keep up with my recipes without putting it into my other 10 or so blogs. Everything is Google-ized, so it's connected to all my other stuff. This site gets it's name from road trips when I was in my 20's. By the time we would head home all we could afford was a loaf of bread and some potato chips.