Baked Chicken With Pumpkin Sauce

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     First of all, thank you thank you thank you to everyone who attended our Pie NIght either in person or virtually!  We appreciate you so much and it was a lot of fun.  I hope that if you attended virtually, you still got to eat some Pie!  If you didn't, we will be announcing this week when the e-book will be available! Then you can bake your heart out and eat all of the pie you would like.
      Of course, one of the pies we enjoyed at our Pie Party was good ol' Pumpkin Pie!  LIndsey loves that of course, and so do the rest of us, loaded with whipped cream!  But, pumpkin isn't just for pie or other sweets.  It is, after all, a squash, which makes it a vegetable, and pumpkin is very good for you.  (That is how I justify eating pumpkin pie for breakfast!)  
       The other week, I made No Bake Chocolate Pumpkin Cheesecake.  That recipe didn't use a whole can of pumpkin and I didn't want the leftover pumpkin to go to waste.  Besides, with all of the pie baking I have doing around here, something with less sugar and savory sounded perfect.  So, I came up with this baked chicken recipe that fit the bill.  (I know, ducks have bills, not chickens!  ha ha.)  This is the type of recipe that tastes even better on the second day, so be sure that you make enough for lunch tomorrow! 

I had 2 whole chicken breasts that I cut into 8 serving sized pieces. These were large chicken breasts and cutting them up still left very nice sized portions.

The sauce was really good and I kind of wished I had served it over rice. So, you might like to try that.

     Keep your eyes peeled for the announcement of our PIe E-book going on sale! We know you will be pleased and that there are pies in there that anyone can make and enjoy if you are a novice pie baker! Then there are a few that require a few more steps for when you are more ambitious. 

Beau-coup has tons of lovely little things to help you get ready for Thanksgiving!