Tarragon Chicken

Alisa Ringger

Prep Time	10 minutes
recipes	freezer cooking

Description

Heart-healthy and replete with roasted vegetables, Tarragon Chicken gives a flavorful twist to oven-roasted chicken breasts.

Ingredients

• 4 chicken breast halves, skinless
• 3 zucchini squash, small
• 1 c small mushrooms, whole
• 3 carrots, peeled and sliced into 1/2-inch pieces
• 1⁄2 t paprika
• 1⁄4 c butter or margarine, melted
• 1 T lemon juice
• 1 t tarragon, dried
• 1⁄2 t salt
• 1⁄8 t pepper

Instructions

Remove skin from chicken breasts; place in freezer food storage bag and freeze.

Wash vegetables. Cut zucchini in half lengthwise, then again into quarters, and cut into 2-inch spears. Peel carrots and cut into 1/4-inch slices. Place mushrooms, zucchini and carrots into freezer food storage bag, bundle with chicken and freeze.

To prepare: thaw chicken breasts completely before cooking. Arrange chicken, meaty sides up, in ungreased rectangular 13X9X2 baking dish; sprinkle with paprika. Place zucchini, carrots and mushrooms around and over chicken. Mix remaining ingredients; drizzle over chicken and vegetables.

Cover and cook in 350-degree oven until chicken is done, 50 to 60 minutes.