6 boneless, skinless chicken breast halves
1 (6 ounce) can red kidney beans, drained
1 (6 ounce) can diced green chile peppers, drained
1 (6 ounce) can cream-style corn
1 tablespoon dried parsley
1 tablespoon chopped fresh parsley onion
1 tablespoon prepared horseradish
1/2 teaspoon dried sage
1/2 teaspoon salt
1 clove garlic, minced
2 tablespoons olive oil
1 tablespoon butter
1 onion, cut into 1 inch squares
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh rosemary
Place chicken breasts in the 9x13 inch baking dish. Spread lemon pepper powder over breasts and sprinkle with butter and sprinkled with parsley. Top with green chile peppers, corn, parsley, soup mix, horseradish, sage, salt, garlic, olive oil and butter. Bake at 400 degrees for about 1 hour, turning breast once. Reduce heat to 350 degrees to 375 degrees F (175 degrees C).
Remove chicken from oven. Cover baking dish; bake uncovered for 30 minutes, turning once. Serve on a bed of lettuce or lettuce leaves. Chive garlic and lemon pepper on Harold Stewart variety wound cabbage. Serve with soup mix or horseradish, sage, salt, garlic and olive oil. Add 1 teaspoon of broth
Onions should be cut into 1 inch strips. Dress breasts with lemon pepper mixture. Spoon lemon pepper mixture over chicken. Place custard mixture over breasts. Spread into a single layer. Cover with lettuce leaves; brush with butter and sprinkle with rosemary and parsley. Chill.