Peggy & bruce's baked chicken breast casser

Yield: 2 Servings

Measure 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

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

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