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Chicken dinner in the pot
2 chicken breasts, split and skinned
4 medium size potatoes
2 large carrots
1/2 pound fresh green beans, or 1 (10 oz.) package frozen
1 large onion
1 tablespoon dried parsley flakes
Freshly ground black pepper
Place chicken breasts in a large, heavy ovenware pot. Peel potatoes, slice 1/2 inch thick and place on top of chicken. Peel and quarter the onion. Peel carrots, quarter lengthwise and cut into 2 inch lengths. Cut ends off the green beans, or separate frozen beans and place in the pot with onions and carrots. Sprinkle contents of pot with parsley flakes. Season lightly with pepper. Cover tightly and bake at 300 F. for 2 hours or until vegetables are tender. Yields 4 servings, calories per serving 310.
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