In a 9" X 13" pan, cut 3 chicken breast in half, add green beans on one side and cut up red skin potatoes on the other side. Sprinkle a packet of Zesty Italian Dressing Mix over the top. Drizzle a stick of melted butter over it. Cover pan with aluminum foil and bake at 350 degrees for 1 hour.
Saute chicken, red peppers, onions, jalapeno peppers and garlic in oil for 5 minutes. Add chili powder, cumin, coriander, Cook 3 minutes. Stir in beans, tomatoes and beer. Bring to boil. Simmer 15 minutes uncovered, stirring frequently. Reduce heat to low.
Stir in cheddar cheese product until it is melted and chili is heated through.
Melt 1/2 of butter with olive oil in large sauté pan. Add mushrooms and green onions and sauté until tender. Add wine and white pepper, simmering until liquid is reduced. While mixture cooks, dredge chicken in eggs, then coat with bread crumbs.
Spray 9" X 13" baking pan with no-stick baking spray. Spoon the mushroom, onion mixture in bottom of pan in six piles. Place one chicken breast on top of each pile. Place remaining butter on top of chicken breasts. Cover and bake at 350 degrees for 40 minutes. Uncover and bake10 minutes longer or until chicken is browned.
Line 9 X 13 pan with heavy foil.
Mix Cranberry sauce, soup mix and Catalina dressing.
Dip each piece of chicken in cranberry mixture.
Lay chicken flat in foil lined baking pan.
Pour rest of sauce over top.
Place in refrigerator for one hour or more.
Bake uncovered at 325 degrees for 1 1/4 hours.
Can be made ahead and frozen before baking. Thaw several hours in refrigerator before baking as above.