Asian Vegetable, Mizuna, with Oven Roasted Root Vegetable
INGREDIENTS:
2 Chicken breasts without skin 1 lg Onion
4 md Potatoes 1 tb Dried parsley flakes
2 lg Carrots Salt and pepper; to taste
1/2 lb Green beans, fresh or 10 oz 1/2 c Dry sherry
2 Chicken breasts without skin 1 lg Onion
4 md Potatoes 1 tb Dried parsley flakes
2 lg Carrots Salt and pepper; to taste
1/2 lb Green beans, fresh or 10 oz 1/2 c Dry sherry
Recipe by: 1975 American Heart Association Brochure Preheat oven to 300 F. Place chicken breast in a large, heavy ovenware pot. (An enamel-coated cast-iron pot is best.) Peel potatoes, slice 1/2-inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise, and cut into 2-inch lengths. Cut ends off green beans, or separate frozen beans, and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes. Season lightly with salt and pepper. Pour sherry over all and cover tightly. Bake 2 hours, or until vegetables are tender. Yield: 4 servings. Approx. 310 cal/serving Submitted