Lemon Honey Chicken and Stuffing
This lemony honey chicken and stuffing recipe features bone-in chicken breasts brushed with a savory mixture of honey, lemon juice and parsley atop a herb stuffing that's studded with carrots. It's a delicious dish that bakes for 1 hour giving you more time to spend with your family.
Ingredients
1.75 cups Swanson® Chicken Broth
2 medium carrot, peeled and shredded (about 1 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
3 pounds bone-in chicken breast half, skin removed (6 breast halves)
1 lemon
2 tablespoons honey
1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
2 medium carrot, peeled and shredded (about 1 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
3 pounds bone-in chicken breast half, skin removed (6 breast halves)
1 lemon
2 tablespoons honey
1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
Instructions
Heat the broth and carrots in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Top with the chicken.
Bake at 375°F. for 50 minutes.
Cut 3 thin slices from the lemon. Cut each slice in half. Squeeze 2 tablespoons juice from the remaining lemon. Stir the honey, lemon juice and parsley in a small bowl. Brush the chicken with the honey mixture. Place the lemon slices onto the chicken.
Bake for 10 minutes or until the chicken is cooked through.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Top with the chicken.
Bake at 375°F. for 50 minutes.
Cut 3 thin slices from the lemon. Cut each slice in half. Squeeze 2 tablespoons juice from the remaining lemon. Stir the honey, lemon juice and parsley in a small bowl. Brush the chicken with the honey mixture. Place the lemon slices onto the chicken.
Bake for 10 minutes or until the chicken is cooked through.
Lemon Honey Chicken and Stuffing
This lemony honey chicken and stuffing recipe features bone-in chicken breasts brushed with a savory mixture of honey, lemon juice and parsley atop a herb stuffing that's studded with c...
Directions
Print
Heat the broth and carrots in a 3-quart saucepan over medium-high heat to a boil. Remove the saucepan from the heat. Add the stuffing and mix lightly.
Spoon the stuffing mixture into a greased 3-quart shallow baking dish. Top with the chicken.
Bake at 375°F. for 50 minutes.
Cut 3 thin slices from the lemon. Cut each slice in half. Squeeze 2 tablespoons juice from the remaining lemon. Stir the honey, lemon juice and parsley in a small bowl. Brush the chicken with the honey mixture. Place the lemon slices onto the chicken.
Bake for 10 minutes or until the chicken is cooked through.
Ingredients
1.75 cups Swanson® Chicken Broth
2 medium carrot, peeled and shredded (about 1 cup)
4 cups Pepperidge Farm® Herb Seasoned Stuffing
3 pounds bone-in chicken breast half, skin removed (6 breast halves)
1 lemon
2 tablespoons honey
1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
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