2 skinless, boneless chicken breast halves
2 skinless, boneless chicken breast halves
1 medium onion, quartered
1 medium carrot, quartered
1 medium onion, quartered
1 medium zucchini, quartered
1 medium bell pepper, quartered
1 medium carrot, quartered
1 medium celery, quartered
3 cups water
2 cups chopped onion
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
Place chicken, onion and carrot in a large bowl.
Bring water to a boil in a large saucepan or stockpot. Stir in onion, carrot, zucchini and bell pepper. Cover and simmer for 5 to 10 minutes.
Place chicken in a large resealable plastic bag. Remove chicken and pat dry, but leave whole.
Preheat oven to 350 degrees F (175 degrees C).
Line a large plate with aluminum foil, dusting lightly with cornmeal. Spread chicken mixture on foil and place onion, carrot, carrot, celery and celery mixture over chicken.
Bake 20 minutes in the preheated oven, until chicken is no longer pink.
Meanwhile, in a medium saucepan, combine chicken mixture, water and onion. Fry 25 minutes, stirring occasionally, until chicken is no longer pink and vegetables are tender.
Remove chicken from foil and stir in chopped onion and carrot. Fry, stirring occasionally, for 10 minutes.
Remove chicken from foil and stir in celery mixture, chicken broth and cornmeal. Stir into chicken mixture.
Return chicken to foil and sprinkle with basil, oregano and salt and pepper.
Bake chicken at 350 degrees F (175 degrees C) for 45 minutes, turning once, or until juices run clear and chicken is tender. Serve with salad greens, peas, carrots or the assorted salad greens.