Chicken & vegetable casseroles

Yield: 2 Servings

Measure Ingredient
1½ cup Zucchini, cut in 1/4\" slices
1 x Small Onion *
1 x Sm Tomato, cut in thin wedge
2 tablespoons Sliced pitted ripe Olives
2 tablespoons Snipped Parsley
1 tablespoon Snipped fresh Basil **
⅛ teaspoon Garlic powder
2 xes Med Chicken Breast hlves ***
1 teaspoon Margarine

* thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder.

Divide evenly between 2 individual casseroles or au gratin dishes.

Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with ⅛ t salt and ⅛ t pepper.

Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.

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