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Ginger Chicken and Carrots

4 chicken breast halves, skinned
1 teaspoon salt
1/2 teaspoon ground ginger
6 carrots, scraped, cut in 1/4-inch slices
2 tablespoons grated crystallized ginger
1/2 cup chopped sweet red pepper
2 tablespoons butter-flavored vegetable oil spread
4 tablespoons fresh lemon juice

1. In 2-quart greased casserole, place carrots. Top with chicken breasts and sprinkle with red 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 vegetable spread. Place over medium high temperature and cook, stirring, until melted*. Pour over chicken.
4. Cover casserole and place in 350°F. 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.

Nutritional Facts Per Serving: 254 calories; 28.1 g protein; 9.0 g total fat; 1.8 g saturated fat; 15 g carbohydrates; 73 mg cholesterol; 756 mg sodium.

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

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