SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (22 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!

Email:

First Name:

Last Name:

Address:

City:

State:

Zip:
Print Print | Page | 3x5 | 4x6
Select a size and use your browser's print button to print the page.

Herb-Crusted Chicken with Beets and Carrots

Makes: 4  servings Prep 15 mins Cook 375°F 20 mins

Ingredients

  • 1/2 cup  buttermilk
  • 1/8 teaspoon  freshly ground pepper
  • 3/4 cup  cornflake crumbs
  • 2 tablespoons  olive oil, divided
  • 1/4 cup  chopped fresh cilantro, divided
  • 1/4 cup  chopped fresh basil, divided
  • 2 tablespoons  dried tarragon
  • 4 boneless, skinless chicken breast halves (4 oz. each)
  • 1 pound  baby carrots, peeled
  • 3/4 pound  beets
  • 1/4 teaspoon  salt, divided

Directions

1. Heat oven to 375 degree F. Lightly spray a rack with nonstick cooking spray and place in a baking pan. In a shallow pie plate combine buttermilk and pepper. In another shallow pie plate combine cornflake crumbs, 1-1/2 teaspoons olive oil, 2 tablespoons each of the cilantro, basil, and tarragon. Dip each piece of chicken into buttermilk, then into the cornflake mixture so that both sides are well coated. Arrange chicken on prepared rack and set aside.

2. Toss carrots with 1-1/2 teaspoons olive oil on a jelly-roll pan. Wrap each beet in foil and add to pan. Bake vegetables on one rack and chicken on another until cooked through, 20 minutes. Sprinkle chicken with 1/8 teaspoon salt, cover and keep warm.

3. Remove beets from foil and slip off skins using a paper towel. Cut into quarters if necessary. Toss beets and carrots with remaining olive oil, cilantro, basil, and salt and serve with chicken. Makes 4 servings.

Variation

Make it Kid Friendly:
  • Skip the cilantro and basil. Instead sprinkle grated Parmesan in with the cornflake crumbs.

Tip

Second-Meal Secret:
  • Chicken cutlets make great sandwiches. Try them on multigrain bread topped with arugula and a spread made from a combination of Dijon mustard and fat-free mayonnaise.

Tip

Pair it With:
  • Ecco Domani 2002 Merlot, Italy, $10. The sweet taste and soft texture of the vegetables pair well with this mellow red wine filled with cherry, spice, and licorice.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)350,
  • Fat, total(g)10,
  • chol.(mg)66,
  • sat. fat(g)2,
  • carb.(g)35,
  • fiber(g)3,
  • pro.(g)31,
  • sodium(mg)579,
  • Percent Daily Values are based on a 2,000 calorie diet