| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Casserole, Chicken, Main dish, Vegetables | 4 | Servings | |
INGREDIENTS
| 4 | Bone-in chicken breast | |
| halves with skin | ||
| 1/2 | c | Water |
| 2 | c | Baby cut carrots |
| 2 | c | Sugar snap peas |
| 1/4 | c | Orange marmalade |
| 2 | T | Hoisin sauce |
| 1 | T | Oil |
| 1/4 | t | Salt |
INSTRUCTIONS
Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425 degrees for 25 minutes. Meanwhile, in medium saucepan, bring water to a boil. Add carrots; bring to a boil. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender. Drain. Add carrots and sugar snap peas to baking pan. Brush chicken and vegetables with remaining glaze. Bake an additional 15 to 20 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender. Nutrition Information Per Serving: 330 Calories, 11 g Fat, 400 mg Sodium recipes taken from Pillsbury Classic Cookbooks magazine. Posted to MM-Recipes Digest by Paula <demoness@bellatlantic.net> on Aug 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 240
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 73.3mg
Sodium: 350.3mg
Potassium: 237.4mg
Carbohydrates: 16.8g
Fiber: <1g
Sugar: 14.2g
Protein: 27g