Follow these steps for perfect results
cauliflower
broken into pieces
carrots
sliced thin
fresh parsley
chopped, divided
pepper
boiling water
chicken breast halves
skinned, bone-in
tomatoes
sliced
onion
sliced thin
fresh basil
chopped, divided
chicken bouillon cube
lemon juice
garlic cloves
minced
Break the cauliflower into small pieces.
Slice carrots thinly.
Slice tomatoes.
Slice onion thinly.
Mince garlic cloves.
Combine cauliflower, carrots, tomatoes, and onion in a 3-quart baking dish.
Sprinkle 1 tablespoon of chopped fresh parsley, 2 teaspoons of chopped fresh basil, and 1/4 teaspoon of pepper over the vegetables.
Dissolve the chicken bouillon cube in 1/2 cup of boiling water.
Pour the bouillon mixture over the vegetables.
Make a paste of the remaining 1 tablespoon of chopped fresh parsley, 1 teaspoon of chopped fresh basil, minced garlic, and lemon juice.
Place the chicken breast halves over the vegetables.
Spread the parsley-basil paste on the chicken.
Cover the baking dish.
Bake at 350°F (175°C) for 1 1/2 hours, or until the chicken and vegetables are tender, basting occasionally.
Expert advice for the best results
For a richer flavor, add a splash of white wine to the baking dish.
If the chicken starts to brown too quickly, cover the dish with foil.
Serve with a side of crusty bread to soak up the flavorful juices.
Everything you need to know before you start
10 minutes
The vegetables can be prepped ahead of time.
Arrange the chicken and vegetables attractively on a plate. Drizzle with the pan juices and garnish with fresh herbs.
Serve with crusty bread.
Serve with a side salad.
Pairs well with the herbs and vegetables.
Discover the story behind this recipe
Represents the fresh, seasonal flavors of the region.
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