Peggy & bruce's baked chicken breast casser
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | xes | Large Chicken Breasts |
| 2 | xes | Large PEI Potatoes |
| 4 | xes | Large Carrots |
| 2 | xes | Medium Onions |
| 1 | teaspoon | Oregano |
| 1 | teaspoon | Thyme |
| 1 | teaspoon | Rosemary |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Parsley |
| 1 | teaspoon | Garlic Powder |
| ¼ | cup | Olive Oil |
| 1 | dash | Cayenne Pepper |
Directions
1) Combine all seasonings. Cut vegetables into large chunks.
2) Put chicken breasts in casserole dish. Surround with vegetable chunks.
Brush olive oil generously on all poultry and vegetables.
3) Sprinkle spices on chicken only. Bake covered in a 350 F oven approximately 1 hour. Uncover and continue to bake until vegetables are
crispy and the potatoes/chicken are browned.
For a spicy variation, dash some worcestershire sauce and/or tobasco over the dish before baking.
From the kitchen of Peggy and Bruce Travers,Cyberealm BBS Watertown NY 315-786-1120