Chicken and barley bake
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Chopped onion |
| ¾ | cup | Chopped carrots |
| ¾ | cup | Water |
| ½ | cup | Pearl barley |
| 1½ | teaspoon | Instant chicken bouillon granules |
| ½ | teaspoon | Poultry seasoning |
| 1 | Clove garlic; minced | |
| 4 | Chicken thighs; skinned, (1-1/2 lbs. total) | |
| 3 | tablespoons | Fresh snipped parsley |
Directions
**quick & easy** Source: Better Homes and Gardens New Dieter's Cookbook In a medium saucepan combine onion, carrots, water, barley, bouillon granules, poultry seasons, and garlic. Heat mixture to boiling.
Pour hot mixture into a 1-½ quart casserold. Arrange chicken thighs on top of mixture.
Bake, covered, in a 350 deg. oven for 1 hour or until barley and chicken are tender. Sprinkle with parsley. Makes 4 servings.
**Note--I use chicken breast instead Nutrition info per serv.
257 calories
20 g proteim
27 g carbs
8 g fat
62 mg cholesterol
212 mg. sodium
393 mg potassium
Posted to TNT Recipes Digest by SXSP63B@... ( PAMELA J REILING) on Apr 15, 1998