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| Home -> [Chicken, Entrees, Poultry] -> [Chicken and fresh vegetable provencale Recipe] |
Chicken and fresh vegetable provencale
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chicken, Entrees, Poultry |
Rating: |
0 |
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Ingredients:
| 1
| each | Small cauliflower | | 2
| each | Ripe tomatoes, sliced | | 2
| each | Med. carrots, sliced thin | | 1
| each | Large onion, sliced thin | | 2
| tbsp | Chopped fresh parsley, divid | | 1
| tbsp | Diced leaf basil, divided | | 1/4
| tsp | Pepper | | 1
| each | Chicken cube bouillon | | 1/2
| cup | Boiling water | | 2
| tbsp | Lemon juice | | 2
| each | Chicken breasts, skinned, spt |
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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 |
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