2 tablespoons butter or margarine
1/2 cup all-purpose flour
2 tablespoons packed brown sugar
2 large carrots, diced
6 skinless, boneless chicken breast halves
2 tablespoons butter
1 cup all-purpose flour
1 cup blueberries
2 cups sliced fresh mushrooms
1 (6 ounce) can mushrooms, drained
2 cups chopped fresh spinach
1 onion, diced
1 teaspoon dried oregano
6 tablespoons butter
1 tablespoon chicken bouillon granules
2 tablespoons orange marmalade
1 tablespoon dried oregano
2 tablespoons dried basil
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
2 teaspoons prepared horseradish
1/4 cup packed brown sugar
1/8 teaspoon salt
3 tablespoons olive oil
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together butter, brown sugar, carrots, and chicken. Mix in flour, blueberries, mushrooms, spinach, onion, oregano, mushrooms, spinach, onion, oregano, mushrooms, and chicken. Mix thoroughly. Mix remaining flour into crepe mixture. Pour mixture into a 1/2 quart casserole dish. Sprinkle with remaining blueberries. Fold top of crepe mixture over mixture. Cover dish and refrigerate overnight.
The following day, preheat the oven to 350 degrees F (175 degrees C).
Bake chicken for 45 minutes in preheated oven, or until chicken is cooked through and no fat remains. The breast parts should be pink. Remove chicken from oven and brush with vegetable oil. Place chicken on a platter under the broiler pan and broil for another 45 minutes, turning once, until lightly browned.