Ingredients
1 sm Cauliflower
1/4 ts Pepper
2 Ripe Tomatoes, Sliced
1 Chicken Cube Bouillon
2 md Carrots, Sliced Thin
1/2 c Boiling Water
1 lg Onion, Sliced Thin
2 tb Lemon Juice
2 tb Chopped Fresh Parsley
2 Chicken Breasts, Skinned *
1 tb Diced Leaf Basil
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* Chicken breasts should be skinned and split.
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Break the cauliflower into small pieces. Combine vegetables
in 3 quart
baking dish. Sprinkle with 1 T parsley, 2 t basil, and the pepper.
Combine
the bouillon cube and water and pour over vegetables. Make paste
of 1 T
parsley, 1 t basil, the garlic powder, and lemon juice. Place
the chicken
over the vegetables. Spread the paste on the chicken. Cover
and bake at
350øF for 1-1/2 hrs or until the chicken and vegetables
are tender, basting
occasionally. Cal: 220; Fat 3/5g.
Makes 4 servings.
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