- Servings: 8
- Prep Time: 15
- Cook Time: 1 hour 25 min
- Total Time: 1 hour 25 min
Ingredients:
| 6 | Zucchini Sliced |
| 2 | Medium Green Pepper Sliced |
| 6 | Fresh Tomatoes Quarted |
| 1 | Large Eggplant Peeled & Cut Into Chunks |
| 2 | Large Onions Sliced |
| 8 | Boneless Skinless Chicken Breast Halves |
| ¼ tsp | Tarragon |
| ¼ | Pepper |
| ¼ tsp | Thyme |
| ¼ tsp | Paprika |
| ½ cup | Sherry Wine |
Directions:
steam all vegetable for 15 min. dredge chicken in seasoned flour [with tarragon pepper,and thyme ]
arrange chicken evenly on top of vegetable and sprinkles with paprika
baked in oven covered for 1 hour and let it rest for 15 min
add 1/2 cup sherry wine and baked at 400 for 10 min or longer
