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Thyme & Sage Chicken Breast
with Traditional Stuffing & Glazed Carrots
4 each 4 oz. Chicken Breast,Fresh
1 tsp. Kosher Salt
1 tsp. Black Pepper
1 tsp. Fresh Thyme,Chopped
2 tsp. Fresh Sage,Chopped
2 tbsp. Olive Oil
Traditional Stuffing Ingredients:
1 dash Kosher Salt
1 dash Ground Black Pepper
¼ cup Celery,Chopped
½ cup Onion,Chopped
1 tbsp. Fresh Sage,Chopped
1 tsp. Fresh Thyme,Chopped
2 tbsp. Butter
1¾ cups Low Sodium Chicken Broth
4 cups Toasted Bread Crumbs
Cinnamon Glazed Carrots Ingredients:
2½ cups Fresh Carrots,Large cut
4 cups Water
½ each Cinnamon Stick,Split into 3 pieces
2 tbsp. Honey
1 pinch Kosher Salt
¼ tsp. Black Pepper
1 tbsp. Butter
1 tbsp. Fresh Flat Leaf Parsley,Chopped
- Marinate the chicken breasts with the oil, herbs and seasonings.
2. Preheat oven to 350 F. place chicken on a sheet pan sprayed with non-stick pan coating; bake for 15-20 minutes or until an internal temperature of 165F.
Traditional Stuffing
3. Preheat oven to 375F. In a saute pan over medium heat; melt butter and saute vegetables, herbs until soft.
4. Add broth and spices, bring to a boil, reduce to a simmer. Simmer for 10-15 minutes.
5. Remove from heat, and add toasted bread; mix to coat.
6. Place into a pan sprayed with non-stick pan coating; cover and bake for 20 minutes; uncover and bake for 10 additional minutes or until browned.
Cinnamon Glazed Carrots
7. Place carrots in a pan, add water to just cover.
8. Add the honey, cinnamon stick pieces.
9. Cook on high heat, and boil until tender and most liquid has evaporated; add the butter, parsley, salt and pepper.
Plate Assembly:
Serve 1 chicken breast with a ½ cup of stuffing and a ½ cup glazed carrots per serving.
Yield: 4 Servings
487 Calories/ 770 mg Sodium/ 25% Cal/Fat
