| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Chicken, Vegetables, Casserole, Main dish | 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 | tb | Hoisin sauce |
| 1 | tb | Oil |
| 1/4 | ts | Salt |
INSTRUCTIONS
CHICKEN AND VEGETABLES GLAZE 1. Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. 2. In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425 degrees for 25 minutes. 3. 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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