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
• 
  HONEY 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.