Cooking Light October 2015, Page 24
Baked Chicken Breasts with Dijon-White Wine Sauce and Haricots Verts
White wine and Dijon mustard are a classic bistro-style pair for chicken. Carrots add body and a touch of sweetness to the pan sauce, but you can leave them out, if you like.
Herbed Breadcrumb Tomatoes
Broil tomato halves topped with panko to make a delicious side dish or appetizer.