2 medium carrots, shredded

4 cups Pepperidge Farm Herb Seasoned Stuffing

6 chicken breast halves, skinned

2 tablespoons honey

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

3 lemon slices

 

In saucepan, mix broth and carrots.  Over medium-high heat, bring to a boil  Remove from heat.  Add stuffing.  Mix lightly.

 

Spoon into a greased 3 quart shallow baking dish.  Arrange chicken over stuffing mixture. Bake at 375 deg. for 50 minutes.

 

Mix honey, lemon juice, and parsley.  Brush over chicken.  Cut lemon slices in half and place over chicken.  Bake 10 minutes or until chicken is done.  Remove chicken.  Stir stuffing.

 

Serves 6.