Baked Chicken with Glazed Carrots and Stuffing
Evoke the classic flavors of fall with our delicious baked chicken, slightly sweetened glazed carrots and savory herb stuffing.
Equipment
- Cutting Board
- Chef Knife
- Sheet Tray
- Mixing bowl
- 2 Saute pans
- Baking Dish
- Heat resistant spoon/spatula
Ingredients
- 1 each Chicken Breast halved
- 3 each Carrots peeled, diced
- 10 oz Dry Bread diced
- 1/2 each Onion diced
- 2 stalks Celery diced
- 1 Tbsp Thyme chopped
- 1/2 Tbsp Sage chopped
- 1 cup Stock
- 4 Tbsp Butter
- 1 Tbsp Brown Sugar
- Olive Oil as needed
- Salt as needed
- Pepper as needed
Instructions
- Preheat the oven to 375 F.
- Season the chicken with salt, pepper, onion powder, poultry seasoning, and cinnamon. Bake it in the oven for 20-25 minutes until and internal temperature of 165 F
- In a saute pan melt butter and add in the onion, garlic, and celery. Season and let sweat 5 minutes. Add in the sage, parsley, and thyme.
- In a bowl mix the onion mixture with dry bread. Mix in the stock, just enough for the bread to be wet but not soggy. Adjust seasoning and pour into a baking dish. Bake 20-25 minutes until the moisture has cooked out.
- Heat a saute pan, add in a bit of oil, and then add in the carrots. Season and toss together. Add in the reserved stock for the carrots and let cook until carrots are tender but not mushy and almost all the liquid has cooked out. Stir in the brown sugar to gla the carrots. Toss together, adjust seasoning and remove from heat.
- Serve & Enjoy!
Notes
Dry bread can be bought or made.
If making cube bread and dry in the oven at 200 F for 20-25 minutes.
Nutrition
Calories: 806kcalCarbohydrates: 112gProtein: 20gFat: 31gSaturated Fat: 16gCholesterol: 61mgSodium: 1746mgPotassium: 403mgFiber: 8gSugar: 16gVitamin A: 1556IUVitamin C: 7mgCalcium: 306mgIron: 8mg
Tried this recipe?Let us know how it was!