Chicken And Fresh Vegetable Provencalemain dish, poultry 1 each small cauliflower 2 each ripe tomatoes, sliced 2 each med. carrots, sliced thin 1 each large onion, sliced thin 2 tablespoon chopped fresh parsley, divid 1 tablespoon diced leaf basil, divided 1/4 teaspoon pepper 1 each chicken cube bouillon 1/2 cup boiling water 2 tablespoon lemon juice 2 each 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. |
