Honey Mustard Chicken With Glazed Baby Carrots Recipes

HONEY-MUSTARD CHICKEN WITH GLAZED BABY CARROTS

Steps:

• Preheat oven to 350-375°.
• Marinate the chicken breast in homemade or prepare Italian dressing for at least 30 min to an hour.
• Coat both sides of chicken with salt and pepper, honey and mustard.
• Wrap in foil, poking a few holes with a fork on the top to allow steam to escape.
• Coat carrots in honey.
• Sprinkle with brown sugar, salt, and pepper. Toss to evenly coat.
• Wrap securely in foil, poking holes to allow steam to escape.
• Bake both chicken and carrots packets, side-by-side for 45 minutes, ovens vary. Note: Slice thickest part of chicken, and if juices run clear, it's done.

HONEY-GLAZED CHICKEN AND CARROTS

Steps:

• Cook and drain noodles as directed on package.
• Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Add chicken, bacon, onion and carrots. Cook 8 to 10 minutes, stirring occasionally and turning chicken once, until chicken is browned.
• Stir in honey, vinegar and thyme. Reduce heat to medium. Cover; cook 5 minutes. Uncover; cook 5 to 8 minutes longer, stirring frequently, until vegetables are tender and juice of chicken is clear when center of thickest part is cut (180°F). Serve over noodles.

HONEY-MUSTARD CHICKEN AND CARROTS

Steps:

• Heat oil in 10-inch nonstick skillet over medium-high heat. Cook chicken in hot oil 5 to 8 minutes or until chicken is browned on both sides.
• Add apple juice; reduce heat to medium. Cover and cook 5 minutes. Add carrots; cover and cook 5 to 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut and carrots are crisp-tender.
• Remove chicken and carrots from skillet with slotted spoon; cover to keep warm. Stir mustard into liquid in skillet. Spoon mustard sauce over chicken and carrots. Sprinkle with peanuts.