6 skinless, boneless chicken breast halves
1 (10 ounce) package frozen mixed vegetables
3 tablespoons butter, melted
1 (8 ounce) Can cream-style corn
1 large carrot, peeled and cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried marjoram
2 teaspoons dried sage
1/4 teaspoon dried thyme
1 teaspoon dried dill weed
1 (1.5 ounce) cube chicken bouillon
2 teaspoons paprika
1 egg
1/4 cup soy sauce
1 cup water
Place chicken breasts in shallow foil-lined roasting dish. Cover tightly with aluminum foil; microwave 1 minute; remove chicken from oven. Let cool on wire rack. Reserve any juices remaining in roasting dish.
Place vegetarian vegetable mixture in oven; remove from oven, and place in oven for 10 minutes. In a medium bowl, mix butter, cream-style corn, carrot, salt, basil, marjoram, sage, thyme, dill and celery. Mix well, and stir in chicken bouillon cubes. Add chicken pieces to the mixture, mix well and pour over roasting dish.
Bake uncovered for 20 minutes in the preheated oven. Reduce oven temperature to broiler setting; continue baking 45 minutes.
Remove chicken from broiling, and brush with remaining butter mixture. Let cool 10 minutes on rack of broiler pan. (Note: If possible, refrigerate some of the remaining butter mixture to preserve chicken. If it is frozen, thaw in refrigerator; if it is liquid, thaw in refrigerator and microwave. You can reheat in warm water or milk or chicken broth--you may find the cooking time on your own in the oven.)
Remove chicken breasts from roasting pan and place on rack of roasting dish. Place carrot around chicken breasts, and sprinkle with paprika. Sprinkle with water. Arrange chicken on baking sheet. Broil 10 minutes, until chicken is no longer pink and carrots are tender; remove from oven.