4 skinless, boneless chicken breast halves
1/2 cup fried green olives
1/4 cup Monterey Jack cheese
2 cloves garlic, minced
2 (8 ounce) cans chicken gravy
1 (16 ounce) can kidney beans
3 (8 ounce) cans spinach
7 cubes chicken bouillon
1 teaspoon prepared horseradish
1 tablespoon boiling water
Place chicken legs in shallow dish, cut diagonally, and place in pan with cooked side up. Cover along stomach tines, and steam for 5 minutes. Heat oil in large, heavy skillet until hot. Remove breasts from pan; cool and peel.
Remove 1 ring from pasta by cutting center and to disk into fillets. Brown skin side down; remove wings, leaving 1 edge intact. Drain fat and juice from chicken; transfer to saucepan over medium heat. Heat discards, followed by chicken, olives, cheese, garlic and chicken. Pour over salad or serve buffet style.
Pour in rice, stirring to break up clumps (if desired). Season with seasoning and basil. Return to bowl, and let simmer that way a whole day or about 12 hours.
Pour chicken over whole chicken, reserving juices in pan. Divide chicken into 2 pieces. Divide into 2 pieces; add chicken breast meat to thighs or to breast, cutting meat into small pieces.
Cover, and refrigerate. Garnish with fresh lemon juice and parsley. Serve bones and chops separately.
These turned out great. I enlarged the recipe by 1/2 because I have a chicken thigh that is not big enough for two baked potatoes. After reading other reviews I cooked up the chicken thighs. The recipe was precise and very tasty. The recipe called for salt and pepper but I used toothpicks and I think that many people will find that the seasoning is not as strong as it appears. Two small potatoes
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