Baked chicken breasts served with a crystallized ginger sauce with sliced carrots and bits of sweet red bell pepper.

Ginger Chicken and Carrots

6 carrots, scraped, cut in 1/4-inch slices

4 chicken breast halves, skinned

1/2 cup chopped red bell pepper

4 tablespoons fresh lemon juice
1 teaspoon salt

1/2 teaspoon ground ginger

2 tablespoons grated crystallized ginger
2 tablespoons butter

1. In 2-quart greased casserole, place carrots. Top with chicken breasts and sprinkle with chopped red bell pepper.
2. In small bowl, mix together lemon juice, salt and ground ginger; pour over chicken.
3. In small saucepan, place grated crystallized ginger and butter. Place over medium high temperature and cook, stirring, until melted*. Pour over chicken.
4. Cover casserole and place in 350°F (175°C) oven. Bake about 1 hour or until carrots are tender and fork can be inserted in chicken with ease.
5. To serve, spoon carrots and sauce over chicken.

Makes 4 servings.

*This may be done in microwave on HIGH, covered, for 1 1/2 minutes.

Recipe provided courtesy of the National Chicken Council. Used with permission.