4 skinless, boneless chicken breast halves
1 (16 ounce) can chopped green beans
1 cup carrots
1 (16 ounce) can diced or stewed tomatoes
1 cup chopped onion
1 cup chopped celery
1 cup fresh spinach
1 1/2 cups water, divided
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried basil
1 teaspoon dried basil
1 teaspoon dried mushrooms
1/2 teaspoon dried thyme
1 teaspoons dried rosemary
1 teaspoon dried dill weed
1 tablespoon chopped fresh parsley
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon chopped fresh rosemary
Place chicken in a single layer in a large saucepan. Pour in enough water to cover; cover with a towel or plastic wrap. Bring water to a boil, stirring occasionally.
Coat chicken with vegetable cooking spray. Season with garlic salt, sage, basil, mushrooms and thyme.
Sterilize chicken pieces. Place 1 tablespoon of the chicken mixture into each piece of foil. Secure with a metal spoon or toothpicks.
Place chicken pieces in a single layer in a large bowl. Discard foil; place bread slices in foil. Cover with remaining chicken mixture. Cover and refrigerate.
Bake at 425 degrees F (220 degrees C) for 20 minutes, or until chicken is cooked through and juices run clear.
In a medium bowl, combine chicken, beans, carrots, tomatoes, onion, celery, spinach, water and olive oil. Mix well.
In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Saute chicken and vegetables in pan for 5 minutes; remove from heat. Serve chicken and vegetables with tomato sauce.