---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Chicken and Fresh Vegetable Provencale
  Categories: 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 tb Chopped fresh parsley, divid        1 tb Diced leaf basil, divided
     1/4 ts Pepper                              1 ea Chicken cube bouillon
     1/2 c  Boiling water                       2 tb 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.
  
 -----

Plain Text Version of This Recipe for Printing or Saving