| 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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