1.   Place thawed chicken breasts on a broiler pan.

      Brush both sides with butter, margarine, or oil.

      Sprinkle both sides liberally with salt and pepper.

      Broil approx. 10 minutes each side (20 minutes total), or until chicken is thoroughly cooked and juices run clear. Continue with Steps 2-4 while chicken is broiling.

      Let chicken cool and shred by hand into bite-sized pieces.

2.   While chicken is broiling, make stuffing according to box directions.

3.   While chicken is broiling, heat 2 tablespoons of oil in a sauté pan (or skillet) and add frozen squash mixture. Sauté 12-15 minutes or until heated through.

4.   Make gravy while chicken is broiling:

      In a saucepan, bring 2 cups of chicken broth and the 1/4 cup dry white wine (wine optional) to a full boil over high heat.

      Add 1/8 teaspoon pepper, 1/4 teaspoon salt, and 1/4 teaspoon poultry seasoning (seasoning optional) and stir.

      Reduce heat to low, simmer 5 minutes.

      Mix 2 tablespoons cornstarch in the remaining 1/4 cup of chicken broth (at room temperature). Stir until cornstarch is completely dissolved. Add cornstarch mixture to the gravy. Simmer on low heat until thick and bubbly, approx. 3-5 minutes.

5.   Place damp (not soaking wet) paper towels between tortillas and microwave on high for about 30 seconds or until hot.

6.   To serve, take a tortilla and fill with shredded chicken, stuffing, and squash mix, then top with gravy. Enjoy!

Quick Tip: Easy Broiler Pan Cleanup

      Remove excess oil and particles with a sponge or paper towel. Sprinkle pan generously with baking soda and rub with a damp sponge. Burned on crusts will come right off without damaging the finish. For best results, use hot water on the sponge and clean the pan while still warm.