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Categories:
cauliflower carrots parsley black pepper water - Boiling lemon juice tomatoes onions basil leaf chicken bouillon cubes garlic chicken breasts
Viewed: 54 - Published at: 6 years agoIngredients
- 1 small cauliflower florets
- 2 medium carrots thinly sliced
- 2 tablespoons parsley leaves fresh
- 1/4 teaspoon black pepper
- 1/2 cup water boiling
- 2 tablespoons lemon juice
- 2 each tomatoes ripe, sliced
- 1 each onions thin sliced
- 1 tablespoon basil leaf, diced
- 1 each chicken bouillon cubes
- 1 teaspoon garlic powder
- 2 each chicken breasts skinned
Method
- Break the cauliflower into small pieces.
- Combine vegetables in 3 qt.
- baking dish.
- Sprinkle with 1T parsley, 2 teaspoons basil, and the pepper.
- Combine the bouillon cube and water and pour over vegetables.
- Make paste of 1T parsley, 1 teaspoon basil, the garlic powder, and lemon juice.
- Place the chicken over the vegetables.
- Spread the paste on the chicken.
- Cover and bake at 350F (180C) for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally.
