| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Canadian |
Poultry, Vegetables, Low fat |
4 |
Servings |
INGREDIENTS
| 1 |
sm |
Head cauliflower |
| 2 |
md |
Carrots – sliced thin |
| 2 |
tb |
Fresh or dried parsley |
| 1/4 |
ts |
Pepper |
| 1/2 |
c |
Boiling water |
| 4 |
|
Chicken breast halves – skinless |
| 2 |
|
Tomatoes – ripe; sliced |
| 1 |
lg |
Onion sliced thin |
| 1 |
tb |
Basil – divided; chopped |
| 1 |
c |
Chicken broth |
| 2 |
tb |
Lemon juice |
INSTRUCTIONS
Break the cauliflower into small pieces. Combine vegetables in 3 quart
baking dish.
Sprinkle with 1 Tbs. parsley, 2 tsp. basil, and the pepper. Pour the
chicken broth over vegetables. Make paste of the remaining parsley and
basil, garlic powder and lemon juice. Place chicken over vegetables. Spread
the paste on chicken, cover and bake at 350F for 1 1/2 hours or until
chicken and vegetables are tender. Makes 4 servings
Nutrition Information
Calories 183 Fat grams 2.4 Fiber 2.6
Recipe from http://www.canadianparents.com/canadacooks/index.htm
Recipe by: Submitted by Cherie
Posted to KitMailbox Digest by Roberta Banghart <bobbi744@acd.net> on Aug
22, 1998, converted by MM_Buster v2.0l.
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