1 (10 ounce) package frozen mixed vegetables
1 pound skinless, boneless chicken breast halves
1 tablespoon olive oil
1 large onion, peeled and cut into 1/2 inch slices
1 green bell pepper, cut into 1/2 inch slices
1 onion, sliced into 1/2 inch slices
1 large yellow squash, halved and seeded
1 (10 ounce) can sliced cherries, drained
1 (8 ounce) can sliced pineapple, drained
1 cup chopped celery
1 (8 ounce) can diced tomatoes with green chile peppers
1 (8 ounce) can diced tomatoes with green chiles
1 egg, beaten
1 tablespoon lemon juice
1 teaspoon paprika
Preheat oven to 350 degrees F (175 degrees C).
Place mixed vegetables and chicken into a 2 quart casserole dish. Layer with olive oil, onion, bell pepper, onion slices, yellow squash and cherries.
Dredge chicken with a damp cloth, and coat with lemon juice and paprika. Place chicken on top of vegetables, and spoon lemon juice over all.
Bake covered in preheated oven for 60 minutes, or until chicken is no longer pink and juices run clear.
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