Poached Chicken Breast with Kabocha Squash and Leeks

Name: Poached Chicken Breast with Kabocha Squash and Leeks
Yield: Unknown!
Ingredients: 4 boneless, skinless chicken breasts (about 2 1/2 pounds); Kosher salt; 4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments; 1 head garlic, halved crosswise; 4 cups Swanson® Chicken Broth; 1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges

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Source

Ingredients

4 boneless, skinless chicken breasts (about 2 1/2 pounds)

Kosher salt

4 large leeks (about 1 1/2 pounds), white and light green parts, cut into 4-inch segments

1 head garlic, halved crosswise

4 cups Swanson® Chicken Broth

1/2 small kabocha squash (about 1 1/2 pounds), cut into ½-inch wedges

Method

Season chicken breasts with salt. Combine breasts with leeks, garlic, and Swanson® Chicken Broth in a large, heavy-bottomed pot and bring to a boil. Reduce heat, cover and simmer until breasts are cooked and leeks are very tender, about 8-10 minutes.

Shingle squash over top of chicken and leek mixture, cover, and cook until squash is tender, about 10 minutes.

Gently remove squash and leeks and divide evenly in shallow bowls. Slice the poached chicken breasts and serve with broth.