Hoisin Glazed Chicken and Veggies

• 2 boneless skinless chicken breasts
• 1 cup water
• 1 cup baby carrots
• 1 cup snap peas
• 12 cup orange marmalade
• 2 tablespoons hoisin sauce
• 1 tablespoon oil, use canola balance if you can get it
• 1 cup sliced mushrooms

1. Pre-heat oven to 425.
2. Arrange chicken in baking pan.
3. In bowl, combine marmalade, hoisin, and oil.
4. Brush half of marmalade mix over chicken.
5. Bake at 425 for about 25 minutes.
6. Bring water to boil, add carrots, cover and simmer for 8 to 10 minutes.
7. Drain.
8. Add carrots, peas, and mushrooms to chicken and spread remainder of marmalade over all.
9. Bake an additional 15 to 20 minutes, until juices run clear from the chicken.

chicken breasts, water, baby carrots, peas, orange marmalade, hoisin sauce, oil, mushrooms

Taken from www.food.com/recipe/hoisin-glazed-chicken-and-veggies-40211 (may not work)