CHICKEN & VEGETABLE CASSEROLES
Categories: Low-fat, Poultry, Main dish
Yield: 2 Servings

1 1/2 c Zucchini, cut in 1/4" slices
Sm Tomato, cut in thin wedge
2 tb Snipped Parsley
1/8 ts Garlic powder
1 ts Margarine
Small Onion *
2 tb Sliced pitted ripe Olives
1 tb Snipped fresh Basil **
2 x Med Chicken Breast halves ***

* thinly sliced and separated into rings
** or 1 t dried basil,crushed
*** 2 med (6 oz total) boned skinless chicken breast halves

Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink.
Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium.

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