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Categories:Viewed: 42 - Published at: 5 years ago
Ingredients
- 4 each chicken breasts
- 1/2 cup water
- 2 cups carrots cut up
- 2 cups sugar snap peas
- 1/4 cup orange marmalade
- 2 tablespoons hoisin sauce
- 1 tablespoon vegetable oil
- 1/4 teaspoon salt
Method
- Heat oven to 425F (220C).
- Arrange chicken, skin side up, in ungreased 15x10x1 inch baking pan.
- In small bowl, combine all glaze ingredients; mix well.
- Brush about 2 tablespoons glaze over chicken.
- Bake at 425 degrees F. for 25 minutes.
- Meanwhile, in medium saucepan, bring water to a boil.
- Add carrots; bring to a boil.
- Cover; simmer 8 to 10 minutes or until carrots are crisp-tender.
- Drain.
- Add carrots and sugar snap peas to baking pan.
- Brush chicken and vegetables with remaining glaze.
- Bake an additional 15 to 20 minutes or until chicken is fork-tender, its juices run clear and vegetables are tender.
