Tarragon Chicken
Posted by Cynthia Ewer on August 13, 2007
Description
Heart-healthy and replete with roasted vegetables, Tarragon Chicken gives a flavorful twist to oven-roasted chicken breasts.
Ingredients
- 4chicken breast halves, skinless
- 3zucchini squash, small
- 1csmall mushrooms, whole
- 3carrots, peeled and sliced into 1/2-inch pieces
- 1⁄2tpaprika
- 1⁄4cbutter or margarine, melted
- 1Tlemon juice
- 1ttarragon, dried
- 1⁄2tsalt
- 1⁄8tpepper
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.
