| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 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 |
INSTRUCTIONS
**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
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