Sundried Tomato Crusted Chicken, Acorn Squash and Baked Potatoes

For The acorn squash: I baked it in the oven cut side down for 1 hour at 350 degrees, flip over place a pat of butter on each piece and bake for another 20 minutes.

For the baked potatoes: Tonight I washed 6 good sized red skinned potatoes, pricked them each a few times with a fork. I wrapped each potato in aluminum foil and placed the potatoes in the bottom of the wood stove for 1 hour( 45 minutes would have been plenty) Time and temperatures vary, it depends how hot the stove is.

For the chicken:Preheat oven to 375 degrees F.In a food processor, make coarse breadcrumbs from 4 cups, cubed hard crust bread. Pulse breadcrumbs with 1 C sun dried tomatoes, 1/4 c Parmesan cheese, a dash of granulated garlic, parsley, salt and pepper. Transfer to a shallow dish. In a separate dish whisk 2 eggs and a bit of milk. Dredge thin, boneless, skinless chicken breast first in the egg and then in the breadcrumb mix. Fry chicken in a skillet in batches for a few minutes on each side. Place in the oven 15 minutes to cook through.