4 boneless, skinless chicken breast halves
1 (28 ounce) can kidney beans
3 green beans, drained
1 onion, sliced
1/4 cup olive oil
4 cloves garlic, pressed
1/2 cup beef bouillon granules
2 teaspoons dry mustard
1 cup dress of green beans
1/2 cup fresh tomatoes
1 1/2 tablespoons chili powder
1 (16 ounce) can kidney beans or broth
1 tablespoon white vinegar
1/2 teaspoon dried oregano
Preheat the broiler.
Place chicken breast halves in a large resealable plastic bag. Sprinkle chicken with beans, onions, olive oil, garlic, beef bouillon, dry mustard, green beans, tomatoes, chili powder and vinegar. Seal bag and shake well.
Place chicken breasts in a large resealable plastic bag. Place pan, lid and bird in bag, and seal bag. Marshmallow pan, lid and lid of metal window sealer, with lid, on top rack of oven. Place pan, lid and bird in plastic bag; pour chicken broth over chicken. Place pan on rack of broiler pan.
Broil chicken breasts 15 minutes or until they are tender; turn chicken breasts. Cook for 3 minutes; remove breasts from broiler pan. Brush with egg, olive oil, garlic, bouillon, dry mustard, green beans and chili powder. Place breast on rack of pan. Place tomato over chicken breasts; add enough water to cover breasts. Broil 15 minutes, turning breast once. Broil for 5 minutes or until chicken is cooked through and juices run clear. Serve this dish over rice.