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Print this Recipe    Provencale

Chicken and Fresh Vegetable Provencale
Yield: 4 Servings

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 cup boiling water
2 Tbsp lemon juice
2 chicken breasts, skinned,split

Break the cauliflower into small pieces. Combine vegetables in 3
qt. baking dish. Sprinkle with 1 Tbsp parsley, 2 tsp basil, and
the pepper. Combine the bouillon cube and water and pour over
vegetables. Make paste of 1 Tbsp parsley, 1 tsp 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.

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