2 medium Potatoes
2 medium Carrots
1 medium Onion
1 lb Boneless skinless chicken breasts
1/2 cup Dry white wine, vermouth, beer or chicken stock
1 Bay leaf, broken in half
10 oz Frozen green beans
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Preheat oven to 350 F. Wash the potatoes but do not peel. Cut in quarters. Wash carrots and cut into 2 inch chunks. Peel onion and cut into wedges. In an ungreased 8x12" or 9x13" baking dish, arrange the chicken, potatoes, carrots and onion. Pour the wine or other liquid over the chicken. Add the bay leaf. Cover baking dish with foil. Bake the chicken for 1 hour. Uncover the chicken and add the green beans. Continue baking for 10-15 minutes or until the chicken is thoroughly cooked and vegetables are tender. Makes 4 servings. Nutritional information per serving: 229 calories, 61 mg. cholesterol, 1.6 gr. fat, 90 mg. sodium MC formatting by bobbi744@sojourn.com
Recipe by: Lansing State Journal, Oct 14, '96 Posted to Digest eat-lf.v097.n207 by Roberta Banghart <bobbi744@sojourn.com> on Aug 16, 1997
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