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 350

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