Chicken and fresh vegetable provencale

Yield: 4 servings

Measure Ingredient
1 each Small cauliflower
2 eaches Ripe tomatoes, sliced
2 eaches Med. carrots, sliced thin
1 each Large onion, sliced thin
2 tablespoons Chopped fresh parsley, divid
1 tablespoon Diced leaf basil, divided
¼ teaspoon Pepper
1 each Chicken cube bouillon
½ cup Boiling water
2 tablespoons Lemon juice
2 eaches Chicken breasts, skinned,spt

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. Cal: 220; Fat 3/5g.

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