Tarragon Chicken

Description

Heart-healthy and replete with roasted vegetables, Tarragon Chicken gives a flavorful twist to oven-roasted chicken breasts.

Ingredients

3
carrots, peeled and sliced into 1/2-inch pieces
1 cup
small mushrooms, whole
3
zucchini squash, small
4
chicken breast halves, skinless
1⁄8 teaspoon
pepper
1⁄2 teaspoon
salt
1 teaspoon
tarragon, dried
1 tablespoon
lemon juice
1⁄4 cup
butter or margarine, melted
1⁄2 teaspoon
paprika

Instructions

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.