Payne’s Pantry: Broiled Chicken with Copper-Covered Carrot Medallions

Published 11:45 am Wednesday, January 31, 2018

By Anne Payne

Chicken and carrots are two of my favorite foods, and healthy they are.  Remember how our parents and/or grandparents told us to always eat carrots for healthy eyes?  Well, that didn’t work for me, but I still love ’em!

My eyes, however, are now getting better with cataract surgery, but that’s another story.

I also truly enjoy grilled chicken.

All right, let’s get ready to cook.


Inside grill or searing pan

Vegetable cooking spray


Cooking fork

Medium-sized cooking pot and lid

Slotted spoon

Measuring cup


3-4 fresh chicken breasts (I use skinless and boneless; sorry, but I’m not paying for bones and skins)

Italian seasoning (I use TexJoy)

2-12 oz pkgs sliced frozen medallion carrots

1/2 pkg. of 1 lb Spenda brown sugar blend (1/2 the sugar of regular brown sugar)

1 stick butter

1/3 cup water

Turn-on heat under grilling pan or skillet, after spraying with vegetable cooking spray.  Heat should be about medium on cooktop.  Place chicken breasts on grilling device.  Give each piece of chicken 3-4 shakes of Italian seasoning on each side.

Keep turning chicken with fork or spatula.

Then, dump both pkgs of frozen, round carrot medallions into pan with 1/3 cup water, stick of cut butter, and half of the brown sugar mixture.  Cover and cook on med low until tender, stirring often with slotted spoon.  The sweetness of the carrot mixture balances the mildly spiced poultry, creating a delicious meal. Enjoy.