Prep 30 m Cook 40 m Ready In 1 h 10 m Preheat oven to 400 degrees F (200 degrees C). Place each chicken breast between two sheets of plastic wrap, and pound to 1/2-inch thick. Dip each breast into lightly beaten eggs, then into bread crumbs, coating evenly. Heat 2 tablespoons of oil in a large skillet over medium heat. Cook chicken breasts until golden brown, about 7 minutes on each side. Reduce heat if they brown too quickly; they need to be cooked through. Remove from heat and place on plate lined with paper towels. Wipe crumbs from skillet. Heat remaining 1 tablespoon of oil in the skillet over medium heat. Add onions and stir until softened, about 5 minutes. Add the garlic, stir for 1 minute. Pour in the tomato sauce. Season with salt and pepper and simmer, uncovered, for 10 minutes, stirring occasionally. Arrange bottom halves of 6 hoagies on one baking sheet, the tops on another, all with cut sides up. Spread about a tablespoon of tomato sauce onto each hoagie top and bottom, reserving the remainder. Place a cooked chicken breast onto each bottom half. Spoon the remaining tomato sauce over each breast and top with the artichoke hearts and one slice each of mozzarella and tomato. Sprinkle with the grated Parmesan cheese. Bake on the bottom rack of the oven for 3 minutes or until the cheese begins to melt. Then place the sheet with the hoagie tops on an upper rack and bake until edges are golden, 3 to 4 minutes, being careful not to let them burn. Remove both sheets from the oven. Place a top on each bottom to form 6 sandwiches

Prep 15 m Cook 4 h Ready In 4 h 15 m Preheat an outdoor grill for low heat. Rinse chicken inside and out. Pat dry. Loosen skin around the breast area. Place three tablespoons of butter in various places under the skin. Mix herbs together and place half under the skin and the other half inside the chicken. Cook chicken with smoke for 4 hours or until juices run clear when poked with a fork

Prep 30 m Cook 1 h Ready In 1 h 30 m Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, boil 2 cups water and chicken bouillon. Stir in rice. Remove from heat, and set aside. In a small bowl, mix cornstarch with remaining water. Heat olive oil in a medium skillet over medium heat. Place chicken in skillet with thyme, sage, basil, parsley, and marjoram. Cook until chicken is no longer pink and juices run clear. Drain and cube. Stir onion into the skillet, and cook 5 minutes, or until browned and tender. In a large bowl, thoroughly mix rice, cornstarch mixture, chicken, onion, spinach, and cottage cheese. Transfer the mixture to a medium baking dish. Season with salt and pepper. Top with Parmesan cheese, and dot with margarine. Bake, covered, 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, until surface is lightly browned

Prep 10 m Cook 25 m Ready In 35 m Preheat the oven to 350 degrees F (175 degrees C). Heat oil in a skillet over medium heat. When hot, add onion, mushrooms and garlic. Cook and stir until tender, about 5 minutes. Set aside to cool slightly. On a lightly floured surface, roll out the pizza crust dough to a 12x9 inch rectangle. Cover with layers of vegetables, cheese and roast beef slices to within 1/2 inch of the edges. Starting at the longest side of the dough, roll across to the other side and pinch seam to seal. Place seam side down on a greased baking sheet. Whisk together the egg white and water with a fork and brush on top of the roll. Sprinkle Italian seasoning over the top of the roll. Bake for 25 minutes in the preheated oven, or until golden brown. Let cool slightly, then slice and serve

Cook pasta in about 4 quarts of boiling salted water until al dente. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese

Prep 10 m Cook 30 m Ready In 40 m In a large skillet over medium heat, cook the ground beef until evenly brown; drain excess fat. Stir in green beans and about 1 cup water. Cover, and cook until beans are tender, 15 to 20 minutes. Season with sugar and soy sauce, and cook uncovered for 5 minutes