Chicken and Fresh Vegetable Provencale
basil, fresh chopped
chicken breasts, halved and skinless
1Break the cauliflower into small pieces.
2Combine vegetables in 3 quart baking dish.
3Sprinkle with 1 tablespoon parsley, 2 teaspoons basil and the pepper.
4Combine the bouillon cube and water and pour over vegetables.
5Make paste of 1 tablespoon parsley, 1 teaspoon basil, the garlic powder and lemon juice.
6Place the chicken over the vegetables.
7Spread the paste on the chicken.
8Cover and bake at 350 for 1 1/2 hours or until the chicken and vegetables are tender, basting occasionally.