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Ingredients: 1 Small cauliflower 2 Ripe tomatoes, sliced 2 Med. carrots, sliced thin 1 Large onion, sliced thin 2 Tablespoon(s) Chopped fresh parsley, divid 1 Tablespoon(s) Diced leaf basil, divided 1/4 Teaspoon(s) Pepper 1 Chicken cube bouillon 1/2 Cup(s) Boiling water 2 Tablespoon(s) Lemon juice 2 Chicken breasts, skinned,spt Directions: 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.
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In a 3-1/2- or 4-quart slow cooker combine potatoes, carrots, apple, onion, garlic, jalape?o peppers, and chicken bouil Howtowdie ( scottish roast chicken ) Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallo Honey ginger chicken Cut the breast in half and remove breastbone. Combine the onion, honey, soy sauce, ginger, garlic and sherry. Arrange chicken pieces in single layer, preferably in baking dish that can go into the oven as well as the freezer. Spoon the marinade mixture ev Barley vegetable casserole Preheat oven to 350'F. Lightly oil a 1 3/4-quart casserole or spray with nonstick cooking spray. Melt 1 tablespoon of the margarine in a large nonstick skillet over medium heat. 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