Main Entrees Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Peggy & bruce's baked chicken breast casser

Yield: 2 Servings

Ingredients:

• 2 x Large Chicken Breasts
• 2 x Large PEI Potatoes
• 4 x Large Carrots
• 2 x Medium Onions
• 1 ts Oregano
• 1 ts Thyme
• 1 ts Rosemary
• 1 ts Paprika
• 1 ts Parsley
• 1 ts Garlic Powder
• 1/4 c Olive Oil
• 1 ds Cayenne Pepper
• 1) Combine all seasonings. Cut vegetables into large chunks.
• 2) Put chicken breasts in casserole dish. Surround with vegetable chunks. Brush olive oil generously on all poultry and vegetables.
• 3) Sprinkle spices on chicken only. Bake covered in a 350 F oven

Instructions:

approximately 1 hour. Uncover and continue to bake until vegetables are crispy and the potatoes/chicken are browned. For a spicy variation dash some worcestershire sauce and/or tobasco over the dish before baking. From the kitchen of Peggy and Bruce Travers Cyberealm BBS Watertown NY 315-786-1120

Web Standards & Support: