4 boneless, skinless chicken breast halves
1 month old carrots, sliced
1 cup water
1 (16 ounce) package frozen vegetable puree
1 teaspoon paprika
1/4 cup brown sugar
1/2 cup white sugar
1 egg, beaten
6 chicken thighs
1/4 cup butter, melted
Preheat oven to 375 degrees F (190 degrees C).
Arrange chicken breasts into a single layer in a medium bowl. Sprinkle carrots over chicken breasts, and mix until carrots are tender. Mix water, vegetable puree, and paprika in a shallow dish. Fill chicken breasts with water, and spoon mixture over carrots and veggies. Cover salad with aluminum foil, and dip the chicken breasts in egg mixture.
Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through. Remove foil, and bake uncovered for 15 minutes. Turn chicken breasts over, and brush with melted butter. Bake uncovered for 10 minutes, then reduce heat and return chicken to oven for 10 minutes, stirring occasionally, until chicken is cooked through, crisp.
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