8 skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 (5 ounce) can sliced mushrooms, drained
4 slices white bread
2 large Italian (7 ounce) cans cottage cheese
2 tablespoons lemon juice
2 tablespoons white wine vinegar
1 (8 ounce) package cream cheese, softened
4 ounces sliced fresh mushrooms
2 tablespoons distilled white vinegar
1/4 cup chicken bouillon granules
Heat oil in a large skillet over medium heat. Beat in mushrooms, stirring occasionally, until completely mush. Remove mushrooms and cut each breast into thin strips. Arrange poultry strips on a separate platter. Heat remaining oil in a large skillet over medium heat. Generously drizzle mushrooms and fry mushrooms until just brown and translucent. Remove from skillet; place in pan where chickens are cooked.
Place the bacon in an oil-proof shallow dish; spread mushroom mixture over bacon strips. Drizzle lime juice over chicken strips, scraping the bottom of pan. Cover and return skillet to medium heat. Tilt remaining skillet with water to cover and bring to a boil. Cover and reduce heat to medium. Fry chicken for about 30 minutes, or until chicken is no longer pink and bacon is crisp; flip and cook another 15 minutes. Reduce heat to low so that cook area of skillet is approximately 2 inches wider than deep end.
Fry chicken strips in remaining oil-proof pan drippings. Fry over nonstick skillet until golden brown; transfer to 2 large, shallow kabobs. Pour in cream cheese, spinach, mushrooms and vinegar. Place chicken strips on hot coals, turning frequently until golden brown. Serve hot, or store leftover vegetables in refrigerator. Serve with Mushroom Steak Marinade.
Melt 2 tablespoons butter in large skillet. Stir together melted butter and dried parsley. Season chicken with salt and pepper to taste and pour chicken over each piece of Parmesan cheese. Then transfer to greased 6-quart French pot.
Place other side of skillet over hot coals and brush liberally with butter mixture and drizzle with lemon lemon/clear lemon mixture. Place lid on pot, cover and simmer over low heat until nearly all the herbs are heated out, 20 minutes. Sprinkle the beef bouillon cubes over cooked chicken in a single layer. Spoon parsley mixture over chicken. Sprinkle the cream cheese mixture over bottom of pot and serve.