5 skinless, boneless chicken breast halves
1 large carrot
1 medium onion, thinly sliced
1 1/2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried marjoram
1 medium carrot, thinly sliced
1 medium onion, thinly sliced
1 medium carrot, sliced
1 medium cucumber
1 large potato, sliced
1 can pineapple in juice
1/2 cup lemon juice
salt to taste
Place chicken in a rimmed jelly-roll pan; cover and refrigerate overnight to prevent damage.
Preheat oven to 350 degrees F (175 degrees C). Spray a large baking dish with cooking spray.
Place chicken in prepared dish and sprinkle with a 1/4 teaspoon salt and pepper. Rub chicken with a fork.
In a large bowl, mix together tomato pepper, salt and garlic powder. Place chicken into vegetable mixture, then stir with potato and carrot sides up. Arrange diced cucumber and onion over chicken. Sprinkle with marjoram.
In a small bowl, mix lemon juice and salt.
Cover and refrigerate for 2 hours, or overnight, to allow chicken to marinate.
Place chicken within 8 hours of baking.
Bake at 350 degrees F (175 degrees C) for 20 minutes. Turn chicken, and bake for 15 minutes longer. Loosely roll onto a large platter.