Real chicken and fresh vegetable provencale

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Recipe by: gils

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Small cauliflower 1/4 t Pepper
2 ea Ripe tomatoes, sliced 1 ea Chicken cube bouillon
2 ea Med. carrots, sliced thin 1/2 c Boiling water
1 ea Large onion, sliced thin 2 T Lemon juice
2 T Chopped fresh parsley, divid 2 ea Chicken breasts, skinned,spt
1 T Diced leaf basil, divided

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.