Title: Chicken and barley bake
 Categories: None
      Yield: 1 Servings
 
      1 c  Chopped onion
    3/4 c  Chopped carrots
    3/4 c  Water
    1/2 c  Pearl barley
  1 1/2 ts Instant chicken bouillon
           -granules
    1/2 ts Poultry seasoning
      1    Clove garlic; minced
      4    Chicken thighs; skinned,
           -(1-1/2 lbs. total)
      3 tb Fresh snipped parsley
 
  **quick & easy** Source: Better Homes and Gardens New Dieter's
  Cookbook
  
  In a medium saucepan combine onion, carrots, water, barley, bouillon
  granules, poultry seasons, and garlic. Heat mixture to boiling.
  
  Pour hot mixture into a 1-1/2 quart casserold. Arrange chicken thighs
  on top of mixture.
  
  Bake, covered, in a 350 deg. oven for 1 hour or until barley and
  chicken are tender. Sprinkle with parsley. Makes 4 servings.
  
  **Note--I use chicken breast instead
  
  Nutrition info per serv.
      257    calories
       20 g  proteim
       27 g  carbs
        8 g  fat
       62 mg cholesterol
      212    mg. sodium
      393 mg potassium