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|
|1⁄4||Cup||butter or margarine, melted|
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.
|Prep time||10 minutes|