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4 bone-in, skinless chicken breasts (about 2 1/2 pounds) 2 tablespoons chopped fresh rosemary, divided, plus 4 sprigs for garnish 1 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 1 pound peeled, seeded and cubed butternut squash 2 teaspoons canola or olive oil, [...]
Read the recipe at epicurious.com
