Baked Chicken ~ Garlic Crumb-Stuffed and Chicken Summer Squash

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Baked Chicken
Prepare and bake chicken in your favorite recipe, then reserve 2 cups, shredded, for the next recipe.

Garlic Crumb-Stuffed and Chicken Summer Squash
2 cups reserved chicken
4 medium pattypan squash, zucchini or yellow squash
3 tbs olive oil, divided
1/4 tsp salt
1/8 tsp pepper
2 garlic cloves, minced
1/2 tsp rosemary
1 samll anchovy, mashed, or 1 tsp anchovy paste
1/2 cup bread crumbs
3 tbs Parmesan cheese, divided
Heat oven to 400 degrees F. Cut off tops of squash. With greapfruit spoon or small melon baller, scoop out flesh of squash, liaving about 1/4-inch-thick shell.

Chop flesh. Brush all sides and top of squash with 1 tbs of the oil. Sprinkle with salt and pepper.

Place squash and lids on small rimmed baking sheet. Het remaining 2 tbs oil in midium skillet over medium heat until hot. Cook and stir garlic 30 seconds or until fragrant.

Stir in rosemary and anchovy until anchovy is melted, about 30 seconds. Add squash flesh. Increase heat to medium-high.

Cook 3 minutes or until tender. Stir in chicken, breadcrumbs, and 2 tbs of the cheese.Sppon stuffing into squash cavities. Sprinkle with remaining 1 tbs cheese.

Bake 8 to 10 minutes or until squash is just fork-tender and top of stuffing is crisp. 4 servings = about 160 calories.

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