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1. Herbed Oatmeal Pan Bread

2. Orange-Hoison Glazed Roasted Chicken and Vegetables

3. Apple Pecan Layer Cake

Book Description

America's most popular cookbook magazine presents 20 years of favorite recipes in featuring 275 signature recipes for every kind of dish, from appetizers to main dishes to baked goods and desserts. More than 100 tempting full-color photographs showcase this collection of appealing recipes in chapters that include: Appetizers; Breads

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Pillsbury: The Best of Classic Cookbooks

Authors:

Date: November 1998

ISBN: 0609603779

Publisher: Clarkson Potter

Hardcover

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Serve rice with this Asian-accented chicken.

Prep Time: 10 min. (ready in 55 min.)
Yield: 4 servings

• Chicken and Vegetables

• 4 bone-in chicken breast halves (with skin)

• 1/2 cup water

• 2 cups fresh baby carrots

• 2 cups fresh or frozen sugar snap peas

• Glaze

• 1/4 cup orange marmalade

• 2 tablespoons hoison sauce

• 1 tablespoon oil

• 1/4 teaspoon salt

1. Heat oven to 425 degrees F. Arrange chicken, skin side up, in ungreased 15 x 10 x 1-inch baking pan.

2. In small bowl, combine all glaze ingredients; mix well. Brush about 2 tablespoons glaze over chicken. Bake at 425 degrees F. for 25 minutes.

3. Meantime, in medium saucepan, bring water to a boil. Add carrots; bring to a boil. Cover; simmer 8 to 10 minutes or until carrots are crisp-tender. Drain.

4. Add carrots and sugar snap peas to baking pan. Brush chicken and vegetables with remaining glaze. Bake an additional 15 to 20 minutes or until chicken is fork-tender, juices run clear and vegetables are tender.

More From This Book:

1. Herbed Oatmeal Pan Bread

2. Orange-Hoison Glazed Roasted Chicken and Vegetables

3. Apple Pecan Layer Cake

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