Jan Wolsey
4 chicken breast halves, skin removed
8 small potatoes (about 1 pound)
4 medium carrots (I use about a cup of baby carrots)
2 cups chicken broth
salt and pepper to taste
1/2 pound fresh green beans or 1 can green beans (optional)
Wash potatoes but do not peel. Cut in half and place cut side up in greased (cooking spray) 9x13 baking dish. Cut carrots in half crosswise, then lengthwise. Scatter among potatoes. Pour broth over vegetables. Place chicken on top. Sprinkle with salt and pepper. Cover with foil. Bake at 350 (325 if using glass) for 60 minutes. Remove foil. Baste chicken with broth. Add beans to dish. Bake 15 minutes or until beans are heated through.
No comments:
Post a Comment