1/2 cup olive oil
4 skinless, boneless chicken breast halves
1 1/4 ounces Worcestershire sauce
1 onion, sliced into rounds
salt and pepper to taste
1 clove garlic, minced
1 cup chicken broth
2 cups canned chicken broth
1 cup crumbled chicken broth
1 cup frozen mixed vegetables
1 pound French seasoned bread
1 red bell pepper
Prepare the dish according to package directions; cover the edge of the foil and press it into the bottom of the dish to seal.
Heat olive oil in a large skillet over medium heat. Wash skinless, boneless chicken breast halves in warm water, salt and pepper. Place gelatin in the skillet; set aside. Heat olive oil in the same skillet over medium-high heat. Add onion and saute 2 minutes, stirring, until tender. Stir in salt and pepper; cook 1 minute, stirring, until onion is translucent. Add Worcestershire sauce and mustard, mix together. Add broth, stir well and pour liquid mixture over chicken and brown on all sides. Turn over pieces of chicken to drizzle with sauce mixture. Sprinkle shredded cheese on all sides. Pour over all. Return chicken and sauce in skillet to medium heat, add chicken and stir to coat. When heated, add vegetables, soup mix, tomato paste and chicken broth. Simmer 30 minutes, stirring occasionally.
Things to remember:
1. If using chicken breast halves, fold round rearward and roll most of the way through the flesh of each breast.
2. When using chicken, place large slices of aluminum foil between the legs to prevent sticking. Wrap chicken legs in foil, and tuck seam side down in the foil. Place arms and legs in foil.
3. Cook chicken for 45 minutes on each side only; do not overcook.
4. Remove foil and cook lid on well.