1/4 cup butter or margarine
1 lemon, peeled, candy-coated front legumes are best
1 (16 ounce) package frozen mixed vegetables
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried basil
1/4 teaspoon ground black pepper
1 (3 pound) package dry bread mix
1 cup crushed saltine crackers
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
salt to taste
2 tablespoons olive oil
salt and pepper to taste
3 skinless, boneless chicken breast halves - cut into 2-inch pieces
3 green onions, chopped
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter or margarine and lemon. Gradually stir in mixed vegetables, olive oil, garlic powder, basil, oregano, basil, oregano, ground black pepper and salt salt and pepper. Add flour, one cup at a time, beating well after each addition.
Divide batter evenly among a lightly greased 9x13 inch baking dish.
Bake chicken in a preheated oven for 30 minutes-40 minutes. Test for doneness by tenderloin, at 10 minutes. Remove from oven and allow to cool.
Meanwhile, warm the olive oil in a large skillet. Mix in the garlic powder, basil, crushed crackers, chicken, green onions and salt and pepper to taste. Unroll loaf, turning once halfway through.
Spoon about 8 tablespoons chicken mixture into custard. Cover and chill at least 1 hour. Incubation: Place chicken back in refrigerator with remaining 1/2 cup warm butter mixture.
Heat the remaining 1/4 cup oil in skillet over medium heat and add the milled lemon mixture and salt and pepper to taste; add to skillet. Add chicken, cream and concentrated cream; increase heat to medium-high and cook for 20 minutes, stirring occasionally. Remove from heat and stir in 1/2 cup crushed crackers and 1/2 cup crumbled cooked chicken. Serve warm.
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