COOKIE SHEET CHICKEN RECIPES

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SHEET-PAN BALSAMIC-HONEY CHICKEN AND VEGETABLES RECIP…



Sheet-Pan Balsamic-Honey Chicken and Vegetables Recip… image

Fresh broccoli, baby carrots, grape tomatoes and boneless skinless chicken breasts brushed with a balsamic-honey glaze are baked together on one sheet pan for another simple one-dish dinner winner! It all gets served with extra glaze, a sprinkle of fresh basil and a side of Pillsbury™ Original Crescent Rolls for a comforting all-in-one meal that will become a staple in your dinner rotation.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 13

1 package (12 oz) fresh broccoli florets (about 5 1/2 cups)
2 cups baby carrots (from 1-lb bag)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breasts (7 to 8 oz each)
1/4 cup honey
2 tablespoons balsamic vinegar
1 tablespoon butter
3/4 teaspoon garlic powder
1 cup grape tomatoes
1/4 cup thinly sliced fresh basil leaves, if desired
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count), baked as directed on can, if desired

Steps:

  • Heat oven to 425°F. Spray 18x13x1-inch sheet pan with cooking spray.
  • In large bowl, mix broccoli, carrots and oil. Sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; stir thoroughly until well mixed. Spread mixture onto pan in a single layer; roast 15 minutes. Meanwhile, season chicken with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • In 2-cup glass measuring cup, mix honey, balsamic vinegar, butter and garlic powder. Microwave uncovered on High 1 minute; stir. Microwave 30 seconds; stir. Mixture should be dark, bubbly and very slightly cling to a spoon when stirred. If necessary, heat in additional 15-second increments (2 to 3 minutes total microwave time), stirring after each. (Do not overheat; glaze will continue to thicken as it cools.) Reserve 2 tablespoons of the glaze for brushing on chicken, and keep remaining glaze for serving.
  • Remove pan from oven; stir vegetables. Add tomatoes and chicken to pan; brush chicken with the 2 tablespoons reserved glaze. Roast 20 to 25 minutes, or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and tomatoes are starting to blister.
  • Before serving, garnish with basil. Serve chicken with remaining glaze, vegetables and crescent rolls.

Nutrition Facts : Calories 470 , CarbohydrateContent 33 g, CholesterolContent 130 mg, FatContent 3 , FiberContent 4 g, ProteinContent 48 g, SaturatedFatContent 4 1/2 g, ServingSize 1 serving, SodiumContent 800 mg, SugarContent 24 g, TransFatContent 0 g

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