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.
1.75 cups Swanson® Chicken Broth2 medium carrot, peeled and shredded (about 1 cup)4 cups Pepperidge Farm® Herb Seasoned Stuffing3 pounds bone-in chicken breast half, skin removed (6 breast halves)1 lemon2 tablespoons honey1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes
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