Chicken And Fresh Vegetable Provencale
Ingredients
1 small cauliflower
2 ripe tomatoes, sliced
2 medium carrots, sliced thin
1 large onion, sliced thin
2 Tbsp. chopped fresh parsley, divided
1 Tbsp. diced leaf basil, divided
1/4 tsp. pepper
1 chicken cube bouillon
1/2 C. boiling water
2 Tbsp. lemon juice
2 ea chicken breasts, skinned, split
Cooking Instructions
Break the cauliflower into small pieces. Combine vegetables in 3-quart baking dish. Sprinkle with 1 Tbls. parsley, 2 tsp. basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1 Tbls. parsley, 1 tsp. basil, garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350 for 1-1/2 hrs or until the chicken and vegetables are tender, basting occasionally.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)