| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 3 | lb | Chicken parts; skinned |
| 1 | cn | (14 oz) artichoke hearts |
| 3 | tb | Lemon juice |
| 2 | md | Carrots |
| 1 | ts | Dried basil |
| 1 | bn | Scallions; chopped |
| 1 | md | Zuchini |
INSTRUCTIONS
This recipe originally came from the Low Fat, Good Food cookbook, but naturally I changed it. The first version is as prepared by me, the following version is as appears in the cook book. The changes I made reflect the fact that there are only two of us, but that we will eat as much as I fix, and that we don't like zucchini, and also that I had some chopped red onion in the 'fridge I needed to use. Also, we LOVE artichoke hearts, so I saw no reason to reduce the amount just because I had drastically cut the meat... at any rate, I've made it both ways and it's very, very good. Place chicken pieces in roasting dish. Open artichoke hearts and pour whole can over chicken. Add Lemon juice, tilt pan to mix. Add basil and scallions. Clean but do not peel carrots and zucchini and cut into strips, layer over chicken in roasting pan. Bake at 350 degrees for one hour or until carrots are tender. Serve with rice or potatoes. Serves 4. Posted to EAT-L Digest by Meghan E Gray-Leckrone <meg-leckrone@MAILEXCITE.COM> on Feb 10, 1998
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