CHICKEN & VEGETABLE CASSEROLES

      Title: CHICKEN & VEGETABLE CASSEROLES
  Categories: Low-cal, Chicken, Main dish
       Yield: 2 Servings
  
   1 1/2 c  Zucchini, cut in 1/4" slices
       1 x  Small Onion  *
       1 x  Sm Tomato, cut in thin wedge
       2 tb Sliced pitted ripe Olives
       2 tb Snipped Parsley
       1 tb Snipped fresh Basil  **
     1/8 ts Garlic powder
       2 x  Med Chicken Breast hlves ***
       1 ts Margarine
  
   *   thinly sliced and separated into rings ** or 1 t dried basil,
   crushed ***  2 med (6 oz total) boned skinless chicken breast halves
   Halve large slices of zucchini. In a large bowl stir together
   zucchini, onion, tomato, olives, parsley, basil, and garlic powder.
   Divide evenly between 2 individual casseroles or au gratin dishes.
   Top with a chicken breast half. Dot with margarine. Sprinkle chicken
   breast halves with 1/8 t salt and 1/8 t pepper.
    Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken
   is no longer pink. Per serving: 200 calories, 28 g protein, 7 g
   carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg
   potassium.
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