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Sunday, January 16, 2011

Herb Chicken with Honey Butter & Roasted Carrots

4 Servings
Prep/Total Time: 25 min.
Source: Taste of Home 

  • 1 egg, lightly beaten
  • 3/4 cup seasoned bread crumbs
  • 2 tablespoons dried parsley flakes
  • 1 teaspoon Italian seasoning
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon poultry seasoning
  • 4 boneless skinless chicken breast halves (6 ounces each)
  • 3 tablespoons butter

  • 1/4 cup butter, softened
  • 1/4 cup honey

  1. Place egg in a shallow bowl. In another shallow bowl, combine the bread crumbs and seasonings. Dip chicken in egg, then coat with bread crumb mixture.
  2. In a large skillet over medium heat, cook chicken in butter for 4-5 minutes on each side or until a meat thermometer reads 170°. Meanwhile, combine butter and honey. Serve with chicken. Yield: 4 servings.
Roasted Carrots
  • 2 pounds carrots, peeled and cut into 1″-2″ lengths
  • 2 tablespoons olive oil
  • ½ teaspoon salt

  1. Adjust an oven rack to the middle position and heat the oven to 475°.  
  2. Toss the carrots, oil, and salt in the broiler pan bottom.  
  3. Spread the carrots in a single layer and roast for 12 minutes.  Shake the pan to toss the carrots.  
  4. Continue roasting, shaking the pan twice more, until the carrots are browned and tender, about 8 minutes longer.  Serve immediately.

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