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
- In 2-quart greased casserole,
place carrots. Top with chicken breasts and sprinkle with chopped
red bell pepper.
- In small bowl, mix together
lemon juice, salt and ground ginger; pour over chicken.
- In small saucepan, place
grated crystallized ginger and butter. Place over medium high
temperature and cook, stirring, until melted*. Pour over chicken.
- 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.
- 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.
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