Honey-Mustard Chicken With Glazed Baby Carrots |
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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 2 |
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This was a packet dinner I threw together at the last minute. It was very tasty. You can do a zillion things with chicken and this certainly satisfied us! I only made this for two people, but you can add your own personal touch or adjust the ingredients to your own taste. Ingredients:
1 whole chicken breast, butterflied |
1 -2 tablespoon prepared mustard |
1 tablespoon honey |
1 minced garlic clove |
salt and pepper |
2 tablespoons italian dressing, as a marinade |
1 (8 ounce) bag carrots |
1 tablespoon brown sugar |
1 tablespoon honey |
salt |
pepper |
Directions:
1. Preheat oven to 350-375°.
2. Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
3. Coat both sides of chicken with salt and pepper, honey and mustard.
4. Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
5. Coat carrots in honey.
6. Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
7. Wrap securely in foil, poking holes to allow steam to escape.
8. Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.
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