Heart-healthy and replete with roasted vegetables, Tarragon Chicken gives a flavorful twist to oven-roasted chicken breasts.
Heart-healthy and replete with roasted vegetables, Tarragon Chicken gives a flavorful twist to oven-roasted chicken breasts.
| 4 | chicken breast halves, skinless | |
| 3 | zucchini squash, small | |
| 1 | Cup | small mushrooms, whole |
| 3 | carrots, peeled and sliced into 1/2-inch pieces | |
| 1⁄2 | Teaspoon | paprika |
| 1⁄4 | Cup | butter or margarine, melted |
| 1 | Tablespoon | lemon juice |
| 1 | Teaspoon | tarragon, dried |
| 1⁄2 | Teaspoon | salt |
| 1⁄8 | Teaspoon | pepper |
Remove skin from chicken breasts; place in freezer food storage bag and freeze.
Wash vegetables. Cut zucchini in half lengthwise, then again into quarters, and cut into 2-inch spears. Peel carrots and cut into 1/4-inch slices. Place mushrooms, zucchini and carrots into freezer food storage bag, bundle with chicken and freeze.
To prepare: thaw chicken breasts completely before cooking. Arrange chicken, meaty sides up, in ungreased rectangular 13X9X2 baking dish; sprinkle with paprika. Place zucchini, carrots and mushrooms around and over chicken. Mix remaining ingredients; drizzle over chicken and vegetables.
Cover and cook in 350-degree oven until chicken is done, 50 to 60 minutes.