| Directions: | Preheat oven to 425.
In foil pan, combine brussels, carrots, and 2 tsp. EVOO, season with garlic salt & pepper. Spread in single layer. Bake uncovered 15 min. Push veggies to one side. Pat chicken dry and place in empty side of tray. Season with garlic salt & pepper. Top evenly with cheese and 1 tsp EVOO.
Bake uncovered 20 -25 min (chicken should be at 165 degrees)
Combine fig spread & dijon mustard (2:1) in a mixing bowl.
let chicken rest 5 min, then top with fig sauce and garnish veggies with sliced almonds. |