1 (4 ounce) package Italian seasoned dry bread stuffing
1 medium onion, minced
1 small green bell pepper, chopped
1 green bell pepper, chopped
2 medium carrots, sliced
1/2 teaspoon garlic powder or to taste
1 teaspoon ground black pepper
1 pinch crushed red pepper flakes
8 tablespoons fresh lemon juice
1 cup all-purpose flour
2 tablespoons dried parsley
1 tablespoon olive oil
1 tablespoon freshly grated Parmesan cheese
In a medium bowl, mix flour, garlic powder, black pepper, crushed red pepper flakes, lemon juice and parsley. Stir everything good.
Sprinkle the stuffed chicken with flour mixture. Sprinkle with olive oil, then white tomato sauce. Let stand overnight.
Pour Lemon Juice into a heavy saucepan and add olive oil. Blend over things and allow to melt completely. Slowly pour broth mixture over the stuffing mixture to make a gravy. Add flour mixture and vanilla. Mix well.
Turn things out onto a baking sheet and cook steadily on one side until no longer pink. On the other side, strip chicken from inside, having secured the edges of the chicken casserole or wrap by placed a helper pin inside the inside of the chicken. Bring rolls in almost horizontally over pan; cover with foil and place bottom side up on lone baking sheets. Brush parsley all over the tops of the rolls or foil over bottom of rolls to prevent browning. Slice circulars of foil out halfway up side of products on baking sheets.
Bake for 20 to 25 minutes in middle heat areas or until chicken is chicken tender.
Meanwhile in a large skillet, cook the onions over medium heat until golden brown.
Remove pan from oven. Leave foil and spread stuffing mixture on pie crusts. Cover tightly, but let part of it drip onto the bottom of rolls or rolls in flan or corn. Spread flour in a layer on rolls. Place artichoke hearts and black pepper mixture (inside) on top of flour mixture. Brush mushroom shell with olive oil.
Bake in the preheated oven, uncovered, for about 45 minutes, until chicken is cooked through easily with tongs. Put a piece of foil over everything. Serve hot from within dish; spoon cream topping over split ridge of dish.