5 skinless, boneless chicken breast halves
1 (10 ounce) package apple-vegetable juice cocktail
3 tablespoons olive oil
1 tablespoon water
1/2 cup chopped fresh parsley
3 carrots, chopped
2 tablespoons chopped onion
2 cloves garlic, minced
1 teaspoon dried oregano
salt and pepper to taste
1 clove garlic, crushed
1 sealed bottle Dijon mustard
1 teaspoon Worcestershire sauce
1/2 cup fresh lemon juice
1 cup chopped fresh parsley
Place chicken in a deep-fryer, heat oil, and add water. Sprinkle with parsley, carrot, onion, garlic, oregano, salt, black pepper, lemon juice, parsley, carrots, onion, garlic, oregano, salt and pepper. Continue to fry chicken through 1/2 inch of cheesecloth.
Place chicken in a large and deep skillet. Fry over medium high heat for 2 minutes on each side, or until golden brown. Fry chicken until juices run clear. Add lemon juice and Worcestershire sauce; cook over medium heat, stirring occasionally, until chicken is no longer pink in center. Add lemon juice, green chile peppers, parsley, carrots, onion, garlic, oregano, salt, pepper, and 1 clove garlic to skillet. Saute, turning frequently, for 3 minutes. Serve hot.
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