Chicken and fresh vegetables

Yield: 4 Servings

Measure Ingredient
1 small Head cauliflower
2 mediums Carrots - sliced thin
2 tablespoons Fresh or dried parsley
¼ teaspoon Pepper
½ cup Boiling water
4 \N Chicken breast halves - skinless
2 \N Tomatoes - ripe; sliced
1 large Onion sliced thin
1 tablespoon Basil - divided; chopped
1 cup Chicken broth
2 tablespoons Lemon juice

Break the cauliflower into small pieces. Combine vegetables in 3 quart baking dish.

Sprinkle with 1 Tbs. parsley, 2 tsp. basil, and the pepper. Pour the chicken broth over vegetables. Make paste of the remaining parsley and basil, garlic powder and lemon juice. Place chicken over vegetables. Spread the paste on chicken, cover and bake at 350F for 1½ hours or until chicken and vegetables are tender. Makes 4 servings Nutrition Information

Calories 183 Fat grams 2⅖ Fiber 2⅗ Recipe from

Recipe by: Submitted by Cherie

Posted to KitMailbox Digest by Roberta Banghart <bobbi744@...> on Aug 22, 1998, converted by MM_Buster v2.0l.

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