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| Home -> [Casseroles, Chicken, Entrees, Low-fat, Poultry] -> [Chicken & vegetable casseroles Recipe] |
Chicken & vegetable casseroles
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| Artist: |
_ |
Yield: |
2 |
| Categories: |
Casseroles, Chicken, Entrees, Low-fat, Poultry |
Rating: |
0 |
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Ingredients:
| 1 1/2
| cup | Zucchini, cut in ? slices | | | Sm Tomato, cut in thin wedge | | 2
| tbsp | Snipped Parsley | | 1/8
| tsp | Garlic powder | | 1
| tsp | Margarine | | | Small Onion * | | 2
| tbsp | Sliced pitted ripe Olives | | 1
| tbsp | Snipped fresh Basil ** | | 2
| x | Med Chicken Breast hlves *** |
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Procedures:
| 1 | * thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves halve large slices of zucchini. | | 2 | In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. | | 3 | Divide evenly between 2 individual casseroles or au gratin dishes. | | 4 | Top with a chicken breast half. | | 5 | Dot with margarine. | | 6 | Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. | | 7 | Bake, covered, in a 350 deg f. oven about 40 minutes or till chicken is no longer pink. | | 8 | Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium |
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