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Chicken and Vegetable Casserole

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CATEGORY CUISINE TAG YIELD
Meats Low-cal, Chicken, Main dish 2 Servings

INGREDIENTS

1 1/2 c Zucchini, cut in 1/4" slices
Sm Tomato, cut in thin wedge
2 tb Snipped Parsley
1/8 ts Garlic powder
1 ts Margarine
Small Onion *
2 tb Sliced pitted ripe Olives
1 tb Snipped fresh Basil **
2 x Med Chicken Breast hlves ***

INSTRUCTIONS

*   thinly sliced and separated into rings
**   or 1 t dried basil, crushed
***  2 med (6 oz total) boned skinless chicken breast halves
Halve large slices of zucchini. In a large bowl stir together zucchini,
onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly
between 2 individual casseroles or au gratin dishes. Top with a chicken
breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t
salt and 1/8 t pepper.
Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is
no longer pink.
Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg
cholesterol, 295 mg sodium, 635 mg potassium.
Culled from Better Homes & Gardens "Diet Recipe Card Library".
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmlofat2.zip

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