Chicken and Fresh Vegetable Provencale
Title: Chicken and Fresh Vegetable Provencale
Categories: Chicken, Fresh herbs
Yield: 4 servings
1 sm Cauliflower
1/4 ts Pepper
2 Ripe Tomatoes, Sliced
1 Chicken Cube Bouillon
2 md Carrots, Sliced Thin
1/2 c Boiling Water
1 lg Onion, Sliced Thin
2 tb Lemon Juice
2 tb Chopped Fresh Parsley
2 Chicken Breasts, Skinned *
1 tb Diced Leaf Basil
* Chicken breasts should be skinned and split. ~-------------------
------------------------------------------------------ Break the cauliflower
into small pieces. Combine vegetables in 3 quart baking dish. Sprinkle with 1 T
parsley, 2 t basil, and the pepper. Combine the bouillon cube and water and
pour over vegetables. Make paste of 1 T parsley, 1 t basil, the garlic powder,
and lemon juice. Place the chicken over the vegetables. Spread the paste on the
chicken. Cover and bake at 350øF for 1-1/2 hrs or until the chicken and
vegetables are tender, basting occasionally. Cal: 220 Fat 3/5g.