Parmesan and basil-stuffed chicken with roasted carrots

It is important to buy chicken breasts with a skin still attached and intact otherwise the stuffing will leak out.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust oven rack to middle position and heat oven to 450°. Line rimmed baking sheet with aluminum foil. Mix Parmesan, cream cheese, basil, oil, garlic, pinch salt, and a pinch of pepper together in bowl.

Step 2

Pat chicken dry with paper towels and season with salt and pepper. Use your fingers to gently loosen center portion of skin covering each breast. Using spoon, place half of cheese mixture underneath skin over center of each breast. Gently press on skin to spread out cheese mixture.

Step 3

Orange chicken skin side up on one side of baking sheet. Brush chicken with half of melted butter. Tossed carrots with the remaining melted butter and sugar and season with salt and pepper. Mound carrots in pile on baking sheet opposite chicken.

Step 4

Bacon until chicken registers 160° and carrots are browned and tender 30 to 35 minutes rotating sheet and spreading out carrots into even layer halfway through baking. Let chicken and carrots rest on sheet for five minutes before serving.