Directions:
- Cut squash in half lengthwise; discard seeds. Cut each half widthwise into 1/2-in. slices; discard ends. Place slices in an ungreased 13-in. x 9-in. baking dish. Sprinkle with garlic and drizzle with 1 tablespoon oil.
- In a large skillet, brown chicken in remaining oil. Arrange chicken over squash. Combine the brown sugar, rosemary and salt; sprinkle over chicken. Bake, uncovered, at 350° for 45 minutes, basting with pan juices twice.
- Pour peaches over chicken and squash. Bake, uncovered, 15 minutes longer or until a thermometer reads 180°. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 926.06 Kcal (3877 kJ) | ||
| Calories from fat | 736.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 81.8g | 126% | |
|---|---|---|---|
| Cholesterol | 178.37mg | 59% | |
| Sodium | 676.73mg | 28% | |
| Potassium | 740.66mg | 16% | |
| Total Carbs | 31.13g | 10% | |
| Sugars | 13.93g | 56% | |
| Dietary Fiber | 3.1g | 12% | |
| Protein | 18.67g | 37% | |
| Vitamin C | 17.1mg | 29% | |
| Iron | 1.6mg | 9% | |
| Calcium | 75.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 268.92 Kcal (1126 kJ) | ||
| Calories from fat | 213.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.75g | 126% | |
|---|---|---|---|
| Cholesterol | 51.8mg | 59% | |
| Sodium | 196.52mg | 28% | |
| Potassium | 215.08mg | 16% | |
| Total Carbs | 9.04g | 10% | |
| Sugars | 4.05g | 56% | |
| Dietary Fiber | 0.9g | 12% | |
| Protein | 5.42g | 37% | |
| Vitamin C | 5mg | 29% | |
| Iron | 0.5mg | 9% | |
| Calcium | 22.1mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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