4 teaspoons olive oil
1 cup chopped onion
1 medium onion, chopped
1 medium carrot, cut into 1/4 inch slices
1 medium jalapeno pepper, seeded and minced
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil leaves
1 teaspoon dried red pepper
2 teaspoons dried marjoram
1/2 teaspoon dried basil leaves
2 tablespoons olive oil
1 teaspoon dried minced onion
1/2 teaspoon Italian seasoning
1/4 cup chopped fresh parsley
1 clove garlic, minced
1 tablespoon vegetable oil
Heat oil in a large skillet over medium heat. Saute onions and carrots in 2 tablespoons olive oil for 10 minutes. Stir in peppers and garlic. Return ingredients to medium heat; cook, stirring, for 5 minutes or until mixture is thickened.
Stir chicken into marinated marinade. Cook, stirring, for 5 minutes, or until egg is cooked and juices run clear.
Stir chicken into vegetables; toss gently. Add chicken, celery and carrot to onion mixture. Reduce heat to low and simmer for about 20 minutes, stirring occasionally. Serve immediately.