2 chicken breasts, skins removed
1 c. chicken broth
2 med. zucchini, cut in julienne strips
4 med. carrots, cut in julienne strips
1 med. onion, sliced
2 tbsp. dried parsley flakes
2 tsp. dried basil
1 whole bay leaf
1/2 tsp. seasoned pepper

Place skinned chicken in small casserole or baking dish. Surround with vegetables. Pour broth over all and sprinkle with seasonings. Bake covered 45 minutes at 375 degrees.