Baked Chicken Dinner

Tender breast of chicken oven-roasted and served with baked vegetables and warm bread.

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Serves 4

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4 boneless skinless chicken breasts
4 cups chicken broth
1/4 cup Italian salad dressing
12 ounces zucchini
8 ounces onion
8 ounces tomato
1/4 cup Italian salad dressing
4 teaspoons lemon juice
1 dash pepper
1 dash dill weed
1 dash dried cilantro
4 slices French bread
4 teaspoons butter or margarine

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  1. Place chicken breast in an oven-proof baking dish with a lid.
  2. Add chicken broth and enough water to completely cover meat. Pour in Italian salad dressing.
  3. Cover and place in oven at 350 degrees.
  4. When chicken has been cooking for 30 minutes, slice bread and spread with margarine. Wrap in foil and place in oven.
  5. Chop vegetables and place in an oven-proof baking dish with a cover. Pour Italian salad dressing over the top and sprinkle with pepper, dill weed and cilantro. Cover and place in oven.
  6. After 10 minutes, stir vegetables.
  7. When vegetables are tender, serve with chicken and bread.
Nutritional Information for Baked Chicken Dinner
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