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Title: Chicken With Vegetable Casserole
Yield: 2

Ingredients

  1 1/2 c  zucchini; cut in 1/4 slices
      1 sm onion; *
      1 sm tomato; cut in thin wedge
      2 tb ripe olives; sliced
      2 tb parsley; snipped
      1 tb fresh basil; snipped **
    1/8 ts garlic powder
      1 md chicken breast halves; **
      1 ts 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.

Per serving: 200 Calories (kcal); 10g Total Fat; (43% calories from fat);
18g Protein; 11g Carbohydrate; 46mg Cholesterol; 154mg Sodium
Food Exchanges: 0 Grain(Starch); 2 Lean Meat; 2 Vegetable; 0 Fruit; 1/2
Fat; 0 Other Carbohydrates

Recipe by: Bobb1744

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