3 teaspoons olive oil
3 cloves garlic, peeled and crushed
1/2 green bell pepper, quartered
2 cups frozen mixed vegetables
1/2 onion, quartered
1 egg white, lightly beaten
1/4 teaspoon dried rosemary
1 tablespoon salt
2 (15 ounce) cans chicken broth
Bring a large pot of salted water to a boil. Add oil and saute over high heat until white. (Tip: Add water onto boiling end immediately to keep from scorching edges.) Reduce heat, add garlic and cook for about 1 minute; add bell pepper and cook for about 10 minutes.
Meanwhile, heat the onion and bell pepper with beaten egg white in a medium skillet. Mix well; set aside.
Heat the mustard in shallow microwave ovens or on the stove over medium high heat, stirring occasionally. Grease and flour 10 small bowl lunettes or buns and place upside down onto foil pans. Spoon about 1 tablespoon of mustard mixture into each one. Spread the vegetable mixture on the bottom of each buns, next bun over the top. Spoon the chicken broth over this, bow back so that the center of bears load against it.
Arrange the chicken underneath the cabbage. Spoon mustard or marinara over the bottom and sides of each bun. Stack bun up and put on more mustard if needed.
Bake at 325 degrees F (165 degrees C) for 45 minutes or until chicken is cooked through and tender but still moist and juices flowing along the bottom of the bun. Remove from oven and allow to cool on dish and set aside. During the final 15