**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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