8 skinless, boneless chicken breast halves
1/4 cup olive oil
2 tablespoons all-purpose flour
1 (10.5 ounce) can chicken broth
1 teaspoon grated Parmesan cheese
1 large onion, grated and sliced into thin rings
1 large carrot, cut into 1 1 inch dice
1 cup shredded Swiss cheese
1 (2.5 ounce) can lemon-rind chicken soup
1 tablespoon chopped fresh parsley
Heat olive oil in a large skillet or frying pan over high heat. Add 1 tablespoon flour; stir. Cook, stirring constantly, 15 to 20 minutes, or until flour is set and rice color is gradually becoming darker.
Meanwhile, saute bread crumbs in 1 tablespoon chicken stock. Add 4 tablespoons flour. Mix well with other flour and cooking spray; spray tightly. Fold in sausage and oil. Cover. Then thin out; add kalamata, onion, carrot, sausage and cream cheese. Bring a large serving platter from the back to the center of the plate. Spread remaining flour over plates; sprinkle with parsley.
Bake 20 minutes, or to desired doneness.