2 skinless, boneless chicken breast halves
8 ounces french-cut kidney beans
cover pie crust
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (10.75 ounce) can condensed cream of chicken soup
1/3 cup chopped carrot
1 tablespoon melted butter
3 teaspoons Worcestershire sauce
2 tablespoons vegetable oil
3 tablespoons Worcestershire sauce
2 teaspoons prepared horseradish
2 teaspoons hot pepper sauce
1 teaspoon prepared horseradish
Place chicken breasts in large nonstick skillet; one at a time brown on both sides.
Warm beans in microwave oven.
Stir in onion, bell pepper, cream of chicken soup, carrot, 3 tablespoons butter, salt, Worcestershire sauce, oil or margarine. Cook 25 to 30 minutes, stirring occasionally.
Rub chicken with egg whites; refrigerate about 4 hours or overnight.
Stir in horseradish and hot pepper sauce. Cook approximately 20 to 25 minutes, or until chicken is no longer pink and juices run clear.