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	* Exported from MasterCook * Rosemary Garlic Chicken and Veggies Recipe By : Robert Dessell, Pensacola, FL Serving Size : 2 Preparation Time :0:00 Categories : Volume 9-08 Aug 2006 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 cup chopped yellow bell pepper 1/2 cup chopped red bell pepper 1 small onion -- cut into wedges 1 small zucchini -- halved and cut into 1/2-inch slices 2 tablespoons olive oil -- divided 2 boneless skinless chicken breast halves 2 garlic cloves -- sliced 2 sprigs fresh rosemary Place the peppers, onion and zucchini in a greased 1 quart baking dish; drizzle with 1 tbsp oil and toss to coat. In a skillet, brown the chicken in the remaining oil. Place over the vegetables. Top with garlic and rosemary. Bake uncovered at 400 degrees F. for 20-25 minutes or until the meat juices run clear. Serves 2. Source : "The Best of Country Cooking 2003" S(ISBN) "0-89821-358-4" Copyright : "Reiman Media Group, Inc., 2003" NOTES : "I enjoy cooking and this has become a signature entree," writes Robert. "My wife asks me to make it once a week. It's a simple dish to prepare and the colorful vegetables make it attractive." Bobbie's Note: This is a very good and easy dish. Perfect to two servings. The fresh rosemary sprigs added a lot of flavor. Contributed to the FareShare Gazette by Bobbie; 10 August 2006. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 311 Calories; 15g Fat (44.3% calories from fat); 30g Protein; 14g Carbohydrate; 4g Dietary Fiber; 68mg Cholesterol; 84mg Sodium. Exchanges: 0 Grain(Starch); 4 Lean Meat; 2 1/2 Vegetable; 2 1/2 Fat.

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