4 Bone-in chicken breast halves, with skin
1/2 C. Water
2 C. Baby cut carrots
2 C. Sugar snap peas
1/4 C. Orange marmalade
2 T. Hoisin sauce
1 T. Oil
1/4 tsp. Salt

Heat oven to 425 degrees. Arrange chicken, skin side up, in ungreased 15x10x1-inch baking pan. In small bowl, combine all glaze ingredients; mix well. Brush about 2 T. glaze over chicken. Bake at 425 degrees for 25 minutes. Meanwhile, 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. 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, its juices run clear and vegetables are tender.

Yield: 4 Servings
Calories: 330
Fat: 11g
Fiber: 1g