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Post by Tia on Sept 1, 2006 9:13:12 GMT -5
Honey Mustard Roasted Chicken & Veggies
4 boneless, skinless 4 ounce chicken breasts, flattened 3 medium yellow potatoes with skin, sliced and precooked 4 carrots, peeled and sliced 2 tbsps. warm honey 3 tbsps. warm honey 3 tbsps. prepared mustard 1 tbsp. mustard powder
Preheat oven to 425 degrees. Combine vegetables and place in a large shallow roasting pan. Place chicken breasts on top. Combine with mustards and spread on top the chicken breasts. Drizzle any additional honey/mustard mixture over the vegetables. Bake at 425 degrees until chicken i done and potatoes are tender, about 20 to 25 minutes. This dish goes well with steamed spinach. Calories 290, Sodium 260 mg, Carbohydrate 39 mg, Fat 2 g, Fiber 5 g, Cholesterol 70 mg, Protein 30 g. Points 5.
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