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| RECIPE FOR CHICKEN AND VEGETABLE CASSEROLES |
Title: Chicken And Vegetable Casseroles
Category: Low Cal-fat Chicken Entree
Serves: 2
Ingredients:
| 1.50 | c | Zucchini, cut in 1/4" slices | | 1.00 | x | Small Onion * | | 1.00 | x | Sm Tomato, cut in thin wedge | | 2.00 | T | Sliced pitted ripe Olives | | 2.00 | T | Snipped Parsley | | 1.00 | T | Snipped fresh Basil ** | | 0.12 | t | Garlic powder | | 2.00 | x | Med Chicken Breast hlves *** | | 1.00 | t | Margarine |
Instructions:
* 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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