Heat oven to 450°F.

Spray roasting pan with cooking spray.

Place chicken in pan.

Brush chicken with 1½ teaspoons of the oil; sprinkle with ¼ teaspoon each of the salt and pepper.

Place squash in large bowl; drizzle with remaining 1½ teaspoons oil.

Sprinkle with fines herbes and remaining ¼ teaspoon each salt and pepper; toss well.

Spoon squash around chicken.

Roast uncovered 35 to 40 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F).

Remove chicken and squash from pan; cover to keep warm.

Add wine to pan drippings; heat to boiling over high heat, stirring to loosen browned particles.

Reduce heat; cook 2 minutes or until sauce is reduced to ¼ cup.

On each of 4 plates, place 1 chicken breast and 1 cup squash.

Spoon 1 tablespoon sauce over each chicken breast.