Title: Chicken Fresh Vegetable Provencale
Categories: Main dish, Poultry, Veggies
Yield: 4 Servings

1 Small cauliflower
2 Ripe tomatoes, sliced
2 Med. carrots, sliced thin
1 Large onion, sliced thin
2 tb Chopped fresh parsley, divid
1 tb Diced leaf basil, divided
1/4 ts Pepper
1 Chicken cube bouillon
1/2 c Boiling water
2 tb Lemon juice
2 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.
Posted to recipelu-digest by jeryder@juno.com (Judy E Ryder) on Feb 02,
1998