Recipe - Original Happy Heart Chicken

3 pound Chicken parts; skinned
1 cn (14 oz) artichoke hearts
3 tablespoon Lemon juice
2 md Carrots
1 teaspoon Dried basil
1 bn Scallions; chopped
1 md Zuchini

This recipe originally came from the Low Fat, Good Food cookbook, but
naturally I changed it. The first version is as prepared by me, the
following version is as appears in the cook book. The changes I made
reflect the fact that there are only two of us, but that we will eat as
much as I fix, and that we don't like zucchini, and also that I had some
chopped red onion in the 'fridge I needed to use. Also, we LOVE artichoke
hearts, so I saw no reason to reduce the amount just because I had
drastically cut the meat... at any rate, I've made it both ways and it's
very, very good.

Place chicken pieces in roasting dish. Open artichoke hearts and pour whole
can over chicken.

Add Lemon juice, tilt pan to mix. Add basil and scallions.

Clean but do not peel carrots and zucchini and cut into strips, layer over
chicken in roasting pan.

Bake at 350 degrees for one hour or until carrots are tender. Serve with
rice or potatoes. Serves 4.
Posted to EATL Digest by Meghan E GrayLeckrone
megleckrone@MAILEXCITE.COM on Feb 10, 1998