Post by allie0206 on Apr 6, 2004 11:15:49 GMT -6
Prep Time: 10 min. • Cook Time: 1 hr.
Ingredients:1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
2 medium carrots, shredded
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in chicken breast halves, skin removed
2 tbsp. honey
2 tbsp. lemon juice
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
3 lemon slices, each cut in half
Directions:
MIX broth and carrots in saucepan. Heat to a boil. Remove from heat. Add stuffing and mix lightly.
PLACE in greased 3-qt. shallow baking dish. Top with chicken. Bake at 375°F. for 50 min.
MIX honey, lemon juice and parsley. Spoon over chicken. Place lemon slices on chicken. Bake 10 min. or until chicken is done. Serves 6.
Ingredients:1 can (14 oz.) Swanson® Chicken Broth (1 3/4 cups)
2 medium carrots, shredded
4 cups Pepperidge Farm® Herb Seasoned Stuffing
6 bone-in chicken breast halves, skin removed
2 tbsp. honey
2 tbsp. lemon juice
1 tbsp. chopped fresh parsley OR 1 tsp. dried parsley flakes
3 lemon slices, each cut in half
Directions:
MIX broth and carrots in saucepan. Heat to a boil. Remove from heat. Add stuffing and mix lightly.
PLACE in greased 3-qt. shallow baking dish. Top with chicken. Bake at 375°F. for 50 min.
MIX honey, lemon juice and parsley. Spoon over chicken. Place lemon slices on chicken. Bake 10 min. or until chicken is done. Serves 6.