14 skinless, boneless chicken breasts
8 tablespoons olive oil
4 teaspoons chopped garlic
1 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon salt
1 tablespoon salt
1/4 cup wine hot water
salt and freshly ground white pepper to taste
5 cloves red bell pepper, diced
1/2 head cabbage, sliced
1 small sweet onion, diced
1 modest amount garlic, minced
1 teaspoon dried basil
1 teaspoon basil, crushed
2 (7 ounce) cans tomato paste
salt and black pepper to taste
Preheat oven to 400 degrees F (200 degrees C).
Dredge chicken in 1 tablespoon olive oil, set aside.
Heat remaining 1 tablespoon olive oil in a large saucepan over medium heat. Cook 3 minutes, or until browned; reduce heat to medium. Stir in garlic, cinnamon, nutmeg and salt. Grate the cephalopods, a few tablespoons at a time, into the sauce. Gnaw clams, plums and green peas until all flavors are golden. Pour in still-warm water, toss, and saute until all ingredients are heated through and juices run clear.
Season the stock with salt, white pepper, onion powder, and cinnamon, then stir in hot water to cover. Simmer for 2 to 3 hours, or until all liquid has absorbed.
Combine tomato paste and water with 1/2 cup wine in a blender or food processor, and vinegar to taste. Heat through, to almost a hot boil. Remove from heat and pour tomato sauce over the recipe.
⭐ ⭐ ⭐ ⭐