 |
|
|
|
 |
|
 |
| |
| Home -> [Chicken, Entrees, Poultry] -> [Chicken & fresh vegetable provencale Recipe] |
Chicken & fresh vegetable provencale
|
| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
| Favorites |
Add to Favorites |
Print Recipe |
 |
|
Ingredients:
| 1
| | Small cauliflower | | 2
| | Med. carrots, sliced thin | | 2
| tbsp | Chopped fresh parsley, divid | | 1/4
| tsp | Pepper | | 1/2
| cup | Boiling water | | 2
| tbsp | Lemon juice | | 2
| | Ripe tomatoes, sliced | | 1
| | Large onion, sliced thin | | 1
| tbsp | Diced leaf basil, divided | | 1
| | Chicken cube bouillon | | 1
| tsp | Garlic powder | | 2
| | Chicken breasts, skinned, spt |
|
Procedures:
| 1 | Break the cauliflower into small pieces. | | 2 | Combine vegetables in 3 qt. baking dish. | | 3 | Sprinkle with 1t parsley, 2t basil, and the pepper. | | 4 | Combine the bouillon cube and water and pour over vegetables. | | 5 | Make paste of 1t parsley, 1t basil, the garlic powder, and lemon juice. | | 6 | Place the chicken over the vegetables. | | 7 | Spread the paste on the chicken. | | 8 | Cover and bake at 350f for 1 ?hrs or until the chicken and vegetables are tender, basting occasionally. | | 9 | Cal: 220; fat 3/5g |
|
|
|
|
|
|
|
|
|
|
