Chicken In An Acorn - cooking recipe

Ingredients

4 halves chicken breast, skinned and boned
1 1/2 tsp. salt or garlic salt
1/4 tsp. black pepper
1 c. flour
2 c. milk
1/4 c. canola oil
1 (3 oz.) jar sliced, drained mushrooms
1 Tbsp. chopped pimento
1 Tbsp. chopped bell pepper
2/3 c. herb-seasoned stuffing mix
2 large acorn squash, halved, seeded, brushed with 1 Tbsp. margarine
Cran-Orange sauce by Ocean Spray or whole berry

Preparation

Pound breasts until flat on both sides on a surface floured with all except 2 tablespoons of the flour.
Cut chicken into 1 x 1-inch pieces, dipping cut edges in the flour, reserving the leftover flour.
Marinate the chicken in the milk 1 1/2 hours in refrigerator.
Remove from milk.
Drain, reserving milk.
Dip in flour again.
Heat oil and brown chicken over medium heat about 1 1/2 minutes.
Remove chicken and drain.
Remove all but 2 tablespoons of the oil.
Add the reserved flour, salt and pepper, stirring until smooth.
Add reserved milk.
Cook until thickened. Add mushrooms, pimento, bell pepper and stuffing mix.
Add chicken, mixing well.
Stuff mixture into squash.
Bake in 375\u00b0 oven, covered, about 50 minutes or until squash and chicken are tender.
Warm the Cran-Orange sauce.
Serve over the squash. Serves 4.