Oven-Roasted Chicken Breasts and Carrots

• 4 cloves garlic, thinly sliced
• 4 carrots, peeled, cut into 2-inch pieces King Sooper's 1 lb For $0.99 thru 02/09
• 8 small boneless skinless chicken breasts (2 lb./900 g)
• 1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
• juice from 1 lemon
• 2 Tbsp. chopped fresh parsley
• 1 Tbsp. chopped fresh thyme leaves
• 1/4 tsp. pepper

1. Heat oven to 350F.
2. Spread garlic onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with carrots and chicken.
3. Mix dressing and lemon juice; pour over chicken and carrots.
4. Sprinkle with parsley, thyme and pepper.
5. Bake 18 to 20 min.
6. or until chicken is done (165F) and carrots are tender, turning chicken after 10 min.
7. and spooning pan juices over chicken and carrots.
8. Serve chicken and carrots topped with pan juices.

garlic, carrots, chicken breasts, italian dressing, lemon, parsley, thyme, pepper

Taken from www.kraftrecipes.com/recipes/oven-roasted-chicken-breasts-carrots-168910.aspx (may not work)