Chicken and Vegetable Casseroles

Yields:	2 servings
Rate this Recipe

	Preparation	20 minutes
	Cooking	40 minutes
	Ready In	1 hours

Ingredients

1 1/2	cups	zucchini	cut in 1/4" slices
1	small	onion	thinly sliced and separated into rings
1	small	tomato	cut in thin wedge
2	tablespoons	olives	pitted, ripe, sliced
2	tablespoons	parsley leaves	snipped
1	tablespoon	basil	fresh, snipped, or 1 t dried basil, crushed
1/8	teaspoon	garlic powder
2	medium	chicken breast halves, boneless and skinless	halved
1	teaspoon	margarine

Directions

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 tsalt and 1/8 t pepper.

Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink.

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Member Review

Poached Salmon with Hollandaise Sauce

I give this recipe a 5 star rating and I used it with regular fish. (Northern)I also had asparagus spears, and used the hollandaise on both. A little garlic toast, and WOW, what a meal.

Reviewed by techlink

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