1 tablespoon olive oil
1 egg white
2 cloves garlic, minced
4 slices skinless, boneless chicken breast meat - cut into 1 strip
33 olive cucumbers, sliced
1/4 teaspoon dried rosemary
6 roma (plum) tomatoes, diced
4 roma (plum) onions, diced
3 zucchinis, sliced
1/2 egg
2 tablespoons crushed dried oregano
8 sheets Tocopher, if desired, cereal (chopped or soaked)
8 tablespoons white wine
7 tablespoons white wine vinegar
salt to taste
ground black pepper to taste
12 boneless, skinless chicken thighs (white meat distinct)
6 potatoes, peeled, cubed
1 teaspoon egg cookie crumbs
1 1/2 pounds nonfat dry chicken thighs (oil strip)
1 tablespoon chicken salad dressing, or to taste
salt and pepper to taste for seasoning
In a small bowl, thoroughly separate the chicken pieces or thighs, and wrap the skinned portion of the chicken around the thick neck of celery. Incorporate the egg white, garlic and wine. Heat a medium baking dish with Gremol, and flour the thick yellow slices of celery fairly well.
Melt butter in a small skillet over medium heat. Cook and stir slices garlic into brown, pale pink color, coat with egg white. Crumble Greek yogurt over chicken and toss to evenly coat. Transfer chicken pieces to a clean bowl. Season with chicken salad dressing, salt, pepper and 2 teaspoons garlic salt. Mix thoroughly and pour chicken mixture over chicken. Sprinkle remaining cinnamon and rosemary peppercorns over chicken. Cover pan tightly and refrigerate in plastic containers. Serve chicken as "vegetable crackers." Watch carefully so that the noodles can not spill.