1 pound skinless, boneless chicken breast halves
3 cloves garlic, peeled and sliced
1 pound baby carrots, sliced into 1 inch rounds
1 pound limes, sliced and pitted
1 pound red cabbage, rinsed and chopped
2 quart vegetable oil for frying
1 cup shredded mozzarella cheese
2 pounds Italian sausage
1 cup peeled mushrooms
1 cup chopped onion
salt and pepper to taste
Boil chicken breasts two hours in water. Drain, and scoop out the innards. Discard everything but the skin! Heat oil in large skillet over medium high heat.
Fry chicken breasts using slotted spoon (let stand in hot oil) 5 minutes, turning several times. Remove breasts from boiling water, and place in prepared skillet. Boil breasts 2 to 3 minutes, until they are no longer pink. Remove breasts from pan, and sprinkle each breast with crushed garlic and creamer cheese, then dredge in remaining 1/2 cup chicken and chicken stock. Season with salt and pepper. Fry for 4 to 5 minutes per side, or until golden brown on each side. Be careful not to brown the outside of the breasts