Chicken and Fresh Vegetables Provencale Recipe
Ingredients
| Cauliflower - 1 small head, broken into small florets | ||
| Ripe tomatoes | 2 Large, sliced | |
| Carrots | 2 Medium, thinly sliced | |
| Onion | 1 Large, thinly sliced | |
| Parsley | 2 Tablespoon, chopped | |
| Basil leaf | 1 Tablespoon, divided | |
| Pepper | 1/4 Teaspoon | |
| Chicken bouillon cube - 1 | ||
| Boiling water | 1/2 Cup (16 tbs) | |
| Garlic powder | 1 Teaspoon | |
| Lemon juice | 2 Tablespoon | |
| Whole chicken breasts - 2, skinned & split | ||
Directions
GETTING READY
1) Preheat oven to 350° F.
MAKING
2) Take a 3 quart baking dish and combine all vegetables in it.
3) Sprinkle with 2 teaspoons basil, 1 tablespoon parsley and pepper.
4) Take a bowl and combine water and bouillon cube.
5) Pour mixture over vegetables.
6) Take a bowl and combine 1 tablespoon parsley, garlic powder, lemon juice and 1 teaspoon basil in it. Mix together to a paste-like consistency.
7) Spread the paste over chicken.
8) Cover and bake for about 1 1/2 hours or until vegetables and chicken turn tender. Keep basting repeatedly with the mixture.
SERVING
9) Transfer to a platter and serve immediately.
1) Preheat oven to 350° F.
MAKING
2) Take a 3 quart baking dish and combine all vegetables in it.
3) Sprinkle with 2 teaspoons basil, 1 tablespoon parsley and pepper.
4) Take a bowl and combine water and bouillon cube.
5) Pour mixture over vegetables.
6) Take a bowl and combine 1 tablespoon parsley, garlic powder, lemon juice and 1 teaspoon basil in it. Mix together to a paste-like consistency.
7) Spread the paste over chicken.
8) Cover and bake for about 1 1/2 hours or until vegetables and chicken turn tender. Keep basting repeatedly with the mixture.
SERVING
9) Transfer to a platter and serve immediately.
Chef
