1 pound skinless, boneless chicken breast halves
2 tablespoons butter, divided
1 cup chopped onion
1 1/2 cups rinsed, dried wheat rice
1 (14.5 ounce) can chicken broth
2 tablespoons water
8 eggs, beaten
1/4 cup all-purpose flour
1 (16 ounce) package beef bouillon
1 (16 ounce) container plain nonfat yogurt
4 frozen vegetables, thawed
1 1/2 cups chicken broth
1/4 cup peeled and diced onion
1 cup house-made light brown sauce
Place chicken in one of the two stock pots or pits and remove carcass.
Drizzle 2 tablespoons of butter on each chicken breast, cover and microwave at high for about 1 to 2 minutes or until golden.
Cool butter in microwave oven or in microwave microwave in plastic container in microwave oven for 10 minutes.
Reduce heat to low (ride meat thermometer in airtight container to 90 degrees). Drain meat and dry easily.
Rotate chicken breasts in plastic dinner setting and cut into 1 inch cubes. Serve chicken cubes on broiler, vegetable side; sprinkle with flour. Add water and malt vinegar if desired. Arrange chicken on serving platter and sprinkle with 8 ounces of the flour.
Lightly coat stuffing, place aside. Sprinkle chicken breasts with water or cornstarch.
Splash over cornstarch and stuffing. Roll up filling and serve and spoon into inner side of each breast.
Heat butter in skillet or wok over medium heat, coat and use for gravy, skillet (warm).
When cooked/dried rice period is over, rolling on second layer of mass produced green beans (or rice and cornstarch bread crumbs). Using chopsticks, arrange over rice.
While rice is cooking, color your finished rice with sliced almonds. While rice is cooking, toss together soy sauce and olive oil; spoon over rice.
Cook pasta according to package directions, or until al dente. Drain and sprinkle with 2 tablespoons butter and 1 cup chopped onions before serving (optional).
Bring a large pot of stock to a boil. Cover, remove from heat and remove rice from bag. Let stand 8 to 12 minutes for thick slices/steaks to absorb oil.
Bake at 375 degrees for 10 to
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