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Roasted Chicken Breasts And Butternut Squash With Herbed Wine Sauce

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4 bone-in chicken breast halves (about 2 pounds), skinned

cooking spray

1 tablespoon olive oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

5 cups (1/2-inch) cubed peeled butternut squash (2 1/4 pounds)

1 teaspoon fine herbs

3 tablespoons dry white wine

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