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CHICKEN AND FRESH VEGETABLE PROVENCALE

Category:    Main dishes, Poultry
Yield:4 servings
 
      1 ea Small cauliflower                   2 ea Ripe tomatoes, sliced
      2 ea Med. carrots, sliced thin           1 ea Large onion, sliced thin
      2 T  Chopped fresh parsley, divid        1 T  Diced leaf basil, divided
    1/4 t  Pepper                              1 ea Chicken cube bouillon
    1/2 c  Boiling water                       2 T  Lemon juice
      2 ea Chicken breasts, skinned,spt   
 
  Break the cauliflower into small pieces.  Combine vegetables in 3 qt.
  baking dish.  Sprinkle with 1T parsley, 2t basil, and the pepper. Combine
  the bouillon cube and water and pour over vegetables.  Make paste of 1T
  parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken
  over the vegetables.  Spread the paste on the chicken. Cover and bake at
  350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting
  occasionally.  Cal: 220; Fat 3/5g.
 

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