Recipe - Chicken Fresh Vegetable Provencale

1 Small cauliflower
2 Ripe tomatoes, cut or sliced up
2 Med. carrots, cut or sliced up thin
1 Large onion, cut or sliced up thin
2 tablespoon Chopped fresh parsley, divid
1 tablespoon Diced leaf basil, divided
One fourth teaspoon Pepper
1 Chicken cube bouillon
One half cup Boiling water
2 tablespoon Lemon juice
2 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
One half hrs or until the chicken and vegetables are tender, basting
occasionally. Cal: 220; Fat 3/5g.
Posted to recipeludigest by jeryder@juno.com (Judy E Ryder) on Feb 02,
1998