1 cup olive oil
2 onions, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1/2 teaspoon dried rosemary
1 teaspoon ground white pepper
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon salt
1 1/2 pounds skinless, boneless chicken leg quarters
1/16 teaspoon cayenne pepper, divided
1/8 teaspoon cayenne pepper, divided
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon chili powder, divided
1 pound shredded mozzarella cheese
1 small lemon, juiced
1 1/2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon cayenne pepper
Heat olive oil in a medium skillet over medium heat. Stir in onions and garlic, and cook for 5 minutes.
Add oregano, cayenne pepper, rosemary, pepper and basil. Cover, and simmer for 5 minutes. Add 1/2 can of chicken; heat 4 minutes.
Add chicken and wine. Simmer for 5 minutes.
Add cheese and lemon juice; heat 4 minutes. Spoon into a serving dish.