Title: Chicken and Fresh Vegetable Provencale
Categories: Poultry
Yield: 4 Servings
| 1 | | Small cauliflower |
| 2 | | Med. carrots, sliced thin |
| 2 | tb | Chopped fresh parsley, divid |
| 1/4 | ts | Pepper |
| 1/2 | c | Boiling water |
| 2 | | Chicken breasts, skinned,spt |
| 2 | | Ripe tomatoes, sliced |
| 1 | | Large onion, sliced thin |
| 1 | tb | Diced leaf basil, divided |
| 1 | | Chicken cube bouillon |
| 2 | tb | Lemon juice |
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.