#TDT Tasty Dinner Tuesday!! Broiled Chicken Breasts with Dried Herbs and Carrots Serves 4 4 4-ounce boneless, skinless…

#TDT Tasty Dinner Tuesday!!

Broiled Chicken Breasts with Dried Herbs and Carrots

Serves 4

4     4-ounce boneless, skinless chicken breasts

2     cloves garlic, sliced lengthwise

1     teaspoon dried rosemary, crushed

1     tablespoon dried thyme

1     tablespoon dried sage

4     carrots, quartered lengthwise and cut into 1-inch pieces

1     tablespoon extra-virgin olive oil

½  teaspoon salt

½  teaspoon freshly ground black pepper

Preheat oven to broil. With a sharp knife, remove the “tenders” from the underside of each breast. Cut 2–3 small slits in the top of each breast; insert a sliver of garlic into each slit and set aside.

In a small bowl, mix together rosemary, thyme and sage; spread mixture onto a dinner plate. Roll and press each breast into herb mixture.

Line a 10-by-12-inch pan with aluminum foil and place chicken breasts on it, close together, alternating narrow ends. Place carrots in a layer around chicken and fold up edges of foil approximately 1 inch. Drizzle carrots with olive oil, salt and pepper.

Place pan in oven and cook for approximately 7 minutes. Turn over chicken and cook for another 5–7 minutes. Using the tip of a sharp knife, pierce chicken at its thickest point. If juices run clear, the chicken is done; if juices are pink, cook for another 3–4 minutes.

Nutritional information per serving (1 breast plus 1¼ – 2 cup carrots): 264 calories, 27 percent fat (8 grams), 17 percent carbohydrate, 56 percent protein, 3 grams fiber, 3.3 milligrams iron, 79 milligrams calcium, 21 micrograms folate.