Chicken and Fresh Vegetable Provencale
basil, fresh chopped
chicken breasts, halved and skinless
Break the cauliflower into small pieces.
Combine vegetables in 3 quart baking dish.
Sprinkle with 1 tablespoon parsley, 2 teaspoons basil and the pepper.
Combine the bouillon cube and water and pour over vegetables.
Make paste of 1 tablespoon 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 350 for 1 1/2 hours or until the chicken and vegetables are tender, basting occasionally.