3 tablespoons dried unflavored bread crumbs
1 teaspoon chili powder
1 pound boneless, skinned chicken thighs
1 tablespoon olive oil
1/4 cup honey mustard
1 cup milk
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 cups shredded carrots
3 green onions, slivered
Shake together crumbs and chili powder in a bag. Add the chicken; shake to coat. Remove chicken from the bag.
Spread the chicken over the other ingredients in the skillet. Cover; lower the heat and cook for 5 to 7 minutes or until chicken and carrots are cooked through. Sprinkle with green onion. Makes 4 servings.
Per Serving: cal. (kcal) 308, Fat, total (g) 13, chol. (mg) 96, carb. (g) 31, pro. (g) 27, sodium (mg) 554, Percent Daily Values are based on a 2,000 calorie diet