Chicken and Fresh Vegetables Provencale

Submitted by Chef MB

"A really yummy meal-in-one. Don't remember where I got the recipe years ago, but it's very tasty."

 

• Ready In: 1hr 50mins
• Ingredients: 12
• Serves: 4

ingredients

• 1 head cauliflower
• 2 carrots, sliced thin
• 2 tablespoons fresh parsley, chopped, divided
• 1⁄4 teaspoon pepper
• 1⁄2 cup boiling water
• 4 chicken breast halves, skinned, bone-in
• 2 tomatoes, sliced
• 1 onion, sliced thin
• 1 tablespoon fresh basil, chopped, divided
• 1 chicken bouillon cube
• 2 tablespoons lemon juice
• 2 garlic cloves, minced

directions

1. Break the cauliflower into small pieces.
2. Combine vegetables in 3 qt.baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper.
3. Combine the bouillon cube and water and pour over vegetables.
4. Make paste of 1T parsley, 1t basil, the garlic and lemon juice.
5. Place the chicken over the vegetables.
6. Spread the paste on the chicken.
7. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally.