2 (10 ounce) cans chicken broth
2 1/2 tablespoons dried basil
1 (16 ounce) pouch fluorescent chicken bouillon
1 tablespoon olive oil
3 cloves garlic, minced
2 (3 ounce) cans peeled and diced tomatoes with green chile peppers
1 teaspoon distilled white vinegar
1 (16 ounce) can black beans, rinsed and drained
2 teaspoons beef bouillon granules
1 teaspoon ground white pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried tarragon
1 teaspoon chopped fresh parsley
1/2 teaspoon dried thyme
1/2 teaspoon dried chives
1/2 teaspoon dried rosemary
1/2 teaspoon dried sprigs
Slice chicken breasts lengthwise and scoop out meat.
Saute chicken breasts for 15 minutes, stirring occasionally. Remove breasts from pan; cool.
In a medium saucepan, add basil, bouillon, olive oil, garlic, tomatoes, vinegar, black beans, beef bouillon, white pepper, salt and basil. Mix well and cook over medium heat for 5 to 8 minutes. Mix in chicken and tomato.
Remove chicken from the saucepan and brush with olive oil. Heat to 350 degrees F (175 degrees C), or until chicken is no longer pink.
Toss chicken with bread flour; drain and sprinkle with garlic powder.
Math: Place chicken breast in a large baking dish. Arrange the tomatoes, jalapeno peppers, white vinegar, black beans, bouillon powder, white pepper and salt in a single layer. Add meat to the dish and turn to coat. Serve the dish hot or cold.
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