2 pounds pork chops
1 (12 ounce) package boxed frozen mixed vegetables
1/2 cup butter, melted
1/2 cup all-purpose flour
1 teaspoon dried oregano
1 pound bacon bits
1 cup chopped celery
1 pound red onion
3 cloves garlic, minced
3 cups minced celery
1 (8 ounce) can tomato paste
1 (8 ounce) package cream cheese
1 tablespoon prepared horseradish
1 teaspoon minced fresh ginger root
1 teaspoon dried chili pepper
1 teaspoon dried parsley
Preheat oven to 350 degrees F (175 degrees C).
Place the pork chops in an ovenproof dish and coat well with some of the mixed vegetables.
In a medium bowl, mix the butter, flour, oregano, bacon bits, celery, onion, garlic, celery mixture, tomato paste and cream cheese. Mix thoroughly. Transfer to the dish.
Dredge the chicken breasts in the flour mixture. Heat the remaining heavy margarine in a saucepan over medium heat. Sprinkle the mixture over the bread cubes, and stir gently until completely melted. Dip the chicken breasts into the flour mixture.
Heat the remaining 1/2 cup of melted margarine into the skillet. Rub the strips of celery mixture on the top half of each chicken breast. Place bacon bits, celery mixture and onion mixture onto the crispy sides of the chicken breasts. Place celery mixture on the bottom half of each breast.
Bake for 35 minutes in the preheated oven, until chicken breasts are tender.
In a small bowl, mix the cheese until smooth. Spoon the cheese mixture into the pan with the baste, and drizzle the remaining butter over the chicken mixture.
Stir the flour mixture into the skillet. Make sure to allow the mixture to soak in.
Remove the cover from the pan and brush the tops with the egg wash. Spoon the flour mixture into the skillet, and cook, stirring, until the mixture is browned. Remove from heat and stir until evenly browned.
Arrange the chicken breasts inside the dish with the celery mixture. Sprinkle the bacon bits on the top half of each breast, and sprinkle with the olives. Spread half of the celery mixture over the chicken breast halves. Sprinkle the remaining cream cheese mixture on the top half of each breast, and top with the next half of celery mixture.
Return the casserole to the oven, and continue to cook, stirring, until the chicken juices are absorbed and mixture is thickened. Remove the casserole from the oven and pepper the top with a fork. Bake, uncovered, at 350 degrees F
Equipped with a new upgraded KitchenAid, this is a terrific oven ready entree! The parsley adds a nice flavor & does Away with the crunch. The red bell is nice for a nice Said away with the mustard. As always with veg, it's important to let the liquid cook away, rather than kitcheting it. I did this by placing the bowl in the oven at 400 degrees for 1 hour (5.2 lb chicken). It came out perfectly crunchy, wonderful flavor, and room temp. Thanks so much for sharing!