Chicken and vegetable casseroles

 
                      CHICKEN AND VEGETABLE CASSEROLES
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Low-Cal                          Chicken
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Zucchini, cut in 1/4" slices
    1       x            Small Onion  *
    1       x            Sm Tomato, cut in thin wedge
    2       T            Sliced pitted ripe Olives
    2       T            Snipped Parsley
    1       T            Snipped fresh Basil  **
      1/8   t            Garlic powder
    2       x            Med Chicken Breast hlves ***
    1       t            Margarine
 
   *   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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