The secret to tender, juicy, delicious Roast Chicken Breasts with Carrots? Bake them with a mixture of Italian dressing and fresh lemon juice.
What You Need
Original recipe yields 4 servings
4 cloves garlic, thinly sliced
16 small carrot s (1-1/2 lb.), peeled
4 small boneless skinless chicken breast s (1 lb.)
1/4 cup KRAFT Tuscan House Italian Dressing
juice from 1 lemon
2 Tbsp. chopped fresh parsley
1 Tbsp. chopped fresh thyme leaves
1/4 tsp. pepper
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Let's Make It
Heat oven to 350°F.
Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
Mix dressing and lemon juice until blended; pour over chicken and carrots. Sprinkle with parsley, thyme and pepper.
Bake 18 to 20 min. or until chicken is done (165°F), turning chicken and spooning pan juices over chicken and carrots after 10 min.
Serve chicken and carrots topped with pan juices.
Omit thyme. Prepare recipe using KRAFT Zesty Lime Vinaigrette Dressing, and substituting fresh cilantro for the parsley.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fibers 5g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.