Chicken and fresh vegetable provencal
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Small cauliflower |
| 2 | eaches | Med. carrots, sliced thin |
| 2 | tablespoons | Chopped fresh parsley, divided |
| 2 | eaches | Ripe tomatoes, sliced |
| 1 | each | Large onion, sliced thin |
| 1 | tablespoon | Diced leaf basil, divided |
| ¼ | teaspoon | Pepper |
| ½ | cup | Boiling water |
| 2 | eaches | Chicken breasts, skinned,spt |
| 1 | each | Chicken cube bouillon |
| 2 | tablespoons | Lemon juice |
Directions
Break the cauliflower into small pieces. Combine vegetables in 3 qt.
baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice.
Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1½ hrs or until the chicken and vegetables are tender, basting occasionally.
Submitted By MARK MIKLAS On 05-24-95