Cheese-Stuffed Chicken Breasts & Brown Sugar Glazed Carrots

So apparently i'm such a good photographer that I accedently took a movie of these two dishes instead of a still picture.  The sad part is I had no idea until I was trying to upload the picture and couldn't find it.  You'll just have to trust me that these two dishes were sooo good.  Both came from the Better Homes and Garden Cookbook and are super fast to make. 

Cheese-Stuffed Chicken Breasts
Ingredients:
6 chicken breast halves
1/2 cup ricotta cheese
1/2 cup shredded fontina or mozzarella cheese (I used both)
1/3 cup grated Parmesan Romano Cheese
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon lemon-pepper seasoning
2 tablespoons melted butter
Directions:
Cut a hole/slit in the middle of each chicken breast and set aside.  In a bowl combine all the cheeses, basil, oregano and lemon-pepper seasoning.  Spoon in as much of the stuffing into each chicken breast as you can.  Place chicken in a baking dish and brush with the melted butter.  Bake at 375 degrees for 45-55 minutes.  Enjoy!

Brown Sugar-Glazed Carrots
Ingredients:
1 lb medium carrots, peeled
1 tablespoon butter
1 tablespoon brown sugar
Directions:
Cut carrots in half, both cross-wise and length-wise.  In a medium saucepan cook carrots in a small amount of boiling water, covered, for 8-10 minutes.  Drain and remove.  In the same sauce pan melt together the butter, brown sugar and a pinch of salt.  Add in the carrots and cook uncovered for about 2 minutes.  Enjoy!