Cooking Directions

• 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.

Ingredients

• 1.75 cups Swanson® Chicken Broth
• 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