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Chicken with Potatoes and Carrots

(by Claire Acerno)

(adapted from Le Crème de la Crumb)

1 c. balsamic vinegar

1/3 c. honey

4 boneless skinless chicken breasts, pounded to even thickness

2 lb. baby red and/or gold potatoes, halved or quartered

1 lb. carrots, peeled and cut into 2-in. pieces

3 T. olive oil

salt and pepper to taste

1 t. garlic powder

1/2 t. dried basil

1/2 t. dried thyme

2 T. grated Parmesan cheese

Preheat oven to 400 F.

In a medium saucepan, bring balsamic vinegar and honey to a boil.

Cook about 5 minutes, until reduced by half.

Arrange chicken, potatoes, and carrots separately on a sheet pan lined with aluminum foil.

Drizzle olive oil over sheet pan, rubbing it into the chicken with your fingertips.

Season with salt and pepper to taste, garlic powder, basil, and thyme.

Spoon half of the balsamic sauce over chicken.

Sprinkle Parmesan cheese over potatoes.

Bake 20 - 25 minutes, or until chicken is cooked through and carrots and potatoes are tender.

Drizzle with remaining balsamic sauce (it should be slightly thickened after cooling).

(Read Love On the Plate, the story that accompanies this recipe.)

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