CHICKEN AND VEGETABLE CASSEROLES

20.07.2008 | Author: Cook | Posted in Chicken
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CHICKEN AND VEGETABLE CASSEROLES


Servings: 2
Ingredients: 

  • 1 1/2 c  Zucchini, cut in 1/4' slices
    • 

  • 1 x  Small Onion  *
    • 

  • 1 x  Sm Tomato, cut in thin wedge
    • 

  • 2 T  Sliced pitted ripe Olives
    • 

  • 2 T  Snipped Parsley
    • 

  • 1 T  Snipped fresh Basil  **
    • 

  • 1/8 t  Garlic powder
    • 

  • 2 x  Med Chicken Breast hlves ***
    • 

  • 1 t  Margarine
    •

* thinly sliced and separated into rings
** or 1 t dried basil, crushed
*** 2 med (6 oz total) boned skinless chicken breast halves
Halve large slices of zucchini. In a large bowl stir together zucchini,
onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly
between 2 individual casseroles or au gratin dishes. Top with a chicken
breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t
salt and 1/8 t pepper.
Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is
no longer pink.
Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg
cholesterol, 295 mg sodium, 635 mg potassium.

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