Lemon Honey Chicken and  Stuffing
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Lemon Honey Chicken and Stuffing

  • Prep: 15 minutes
  • Serves: 6

Ingredients & Directions

  • 1.75 cups Swanson® Chicken Broth or Swanson® Chicken Stock
  • 2 medium carrot, peeled and shredded (about 1 cup)
  • 4 cups Pepperidge Farm® Herb Seasoned Stuffing
  • 3 pounds bone-in chicken breast half, skin removed (6 breast halves)
  • 1 lemon
  • 2 tablespoons honey
  • 1 tablespoon chopped fresh parsleyor 1 teaspoon dried parsley flakes

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.