Chicken and fresh vegetables
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Head cauliflower |
| 2 | mediums | Carrots - sliced thin |
| 2 | tablespoons | Fresh or dried parsley |
| ¼ | teaspoon | Pepper |
| ½ | cup | Boiling water |
| 4 | Chicken breast halves - skinless | |
| 2 | Tomatoes - ripe; sliced | |
| 1 | large | Onion sliced thin |
| 1 | tablespoon | Basil - divided; chopped |
| 1 | cup | Chicken broth |
| 2 | tablespoons | Lemon juice |
Directions
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.