Chicken and Barley Bake

This is very good. Surprisingly moist. Really yummy. You can add whatever spices you like. The original recipe called for poultry seasoning, but I didn't have that so I improvised.

4 chicken breasts
1 cup chopped onion
cup chopped carrot
cup water
cup pearl barley
1 teaspoon instant chicken bouillon granules (or 1 bouillon cube)
1 clove garlic, minced
2 tablespoons snipped fresh parsley (or use dried - who will know?!)

Spray an unheated skillet with Pam and preheat over medium heat. Add chicken and cook for ten minutes, turning to brown. Remove from skillet. In skillet combine the onion, carrot, water, barley, bouillon, and garlic. Bring to a boil.
Pour hot mixture into a 1 quart casserole dish. Arrange chicken on top.
Bake, covered, at 350 about 1 hour or until barley and chicken are tender and no longer pink. Let stand a few minutes before serving. Sprinkle with parsley.
Makes 4 servings and 4 points each.

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