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Since we're avoiding carbs we'll forgo the rice or pasta that might normally accompany this and that's ok as the squash and chicken will be a satisfying meal.
The skinless/boneless breast fillets were dusted with salt, turmeric, curry powder and ground cumin. They were seared in butter to form a golden crust on the outside and were sprinkled with a small bit of crushed tarragon leaves as they fried in the butter. (not much butter - about two Tbs for the whole batch)
The chicken was allowed to cool just a bit prior to rubbing in a bowl of cranberry sauce (prepared ahead using fresh cranberries, water, zest of a lemon and Splenda) to coat the chicken pieces slightly and they were then placed in a buttered baking dish and baked at 325 degrees for 30 minutes. Then the chicken was turned over in the baking dish and the baking continued an additional 15 minutes.
Then the baked chicken was covered with a light coating of blended creme fraiche and half-n-half and also sprinkled with shredded cheese and returned to the oven for an additional 15 minutes at 225 degrees.
The squash was steamed with spices and butter buds.
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