Title: Chicken and Barley Bake
Categories: None
Yield: 1 Servings

1 c Chopped onion
3/4 c Chopped carrots
3/4 c Water
1/2 c Pearl barley
1 1/2 ts Instant chicken bouillon
-granules
1/2 ts Poultry seasoning
1 Clove garlic; minced
4 Chicken thighs; skinned,
-(1-1/2 lbs. total)
3 tb Fresh snipped parsley

**quick & easy** Source: Better Homes and Gardens New Dieter's Cookbook

In a medium saucepan combine onion, carrots, water, barley, bouillon
granules, poultry seasons, and garlic. Heat mixture to boiling.

Pour hot mixture into a 1-1/2 quart casserold. Arrange chicken thighs on
top of mixture.

Bake, covered, in a 350 deg. oven for 1 hour or until barley and chicken
are tender. Sprinkle with parsley. Makes 4 servings.

**Note--I use chicken breast instead

Nutrition info per serv.
257 calories
20 g proteim
27 g carbs
8 g fat
62 mg cholesterol
212 mg. sodium
393 mg potassium

Posted to TNT Recipes Digest by SXSP63B@prodigy.com ( PAMELA J REILING) on
Apr 15, 1998