What I Eat

Chicken, Orangetti Squash, Beans, and Berries

Serves: 4

16 oz. fresh chicken breast fillets
½ cup buttermilk
1 cup corn flakes crumbs
¼ teaspoon paprika
¼ teaspoon garlic powder
1/8 teaspoon pepper
1 orangetti squash
1 ½ tablespoons unsalted butter, cut into small pieces
grated Parmesan cheese, to taste
Salt, to taste
Pepper, to taste
20 fresh green beans
½ tablespoon unsalted butter
pinch of salt
pinch of pepper
½ lb. fresh strawberries
½ pint fresh blueberries

Preheat oven to 350 degrees. Put chicken in a small bowl and cover with buttermilk. Combine corn flakes crumbs, paprika, garlic powder, and pepper in a gallon size baggie. Shake excess buttermilk off of chicken. Put the chicken in the baggie and shake to coat thoroughly. Put the chicken on a foil lined pan. Carefully cut the orangetti squash in half and remove the seeds with a spoon. Lay squash cut side down in a foil lined casserole dish. Cover the squash with foil. Put the chicken and the squash in the oven and bake for 45 minutes or until the chicken is no longer pink. While the chicken and the squash are in the oven, snap the ends off of the green beans and discard. Break the beans in half. In a small saucepan, bring water to a boil over medium-high heat. Cook the beans for 7 minutes and drain. Melt ½ tablespoon butter in the same pan. Add the beans and toss to coat. Season with salt and pepper. Rinse the strawberries. Hull the strawberries and cut them into quarters. Rinse the blueberries and mix with the strawberries. When the squash is done, remove the flesh with a fork. Mix the steaming hot strands of squash with 1 ½ tablespoons butter, Parmesan cheese, salt, and pepper. Have with 1 serving (according to nutrition label) of milk.


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