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Title: Chicken & Fresh Vegetable Porvencale
Categories: Entree Chicken Italian
Yield: 4 Servings

1 Small cauliflower
2 Ripe tomatoes, sliced
2 Med. carrots, sliced thin
1 Large onion, sliced thin
2tbChopped fresh parsley, divid
1tbDiced leaf basil, divided
1/4tsPepper
1 Chicken cube bouillon
1/2cBoiling water
2tbLemon juice
2 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 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g.

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