2 tablespoons olive oil
1/2 pound fresh chicken breast halves
2 large carrots, cubed
2 large orange bell peppers, peeled and seeded
1 large onion, chopped
1 medium head romaine lettuce
1 cup tomato paste
1 cup chopped onion
1 cup chopped celery
1 teaspoon chopped fresh rosemary
1 teaspoon dried sage
2 teaspoons dried thyme
1 teaspoon prepared horseradish
1 pinch dried oregano
2 tablespoons dried tarragon
1/2 teaspoon salt
2 tablespoons prepared black pepper
2 tablespoons chopped fresh parsley
2 tablespoons cornstarch
2 teaspoons dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
2 sprigs fresh parsley, crushed
In a large bowl, warm olive oil and season with salt and pepper. Mix well and refrigerate at least 2 hours for desired flavors.
Preheat oven to 350 degrees F (175 degrees C).
Heat oven to 375 degrees F (190 degrees C). Place chicken breasts in a large resealable plastic bag; place in bag, seal and shake to coat.
Heat olive oil in a medium skillet over medium heat. Saute chicken in oil until golden brown and juices run clear, about 6 minutes. Transfer chicken to a 9x13 inch baking dish.
In a large bowl, skin and slice chicken breast meat, then transfer the meat to the baking dish. Sprinkle lettuce on top of chicken, then spoon tomato paste over lettuce. Sprinkle with onion and celery and serve chicken thighs side up.
In a large bowl, mix tomato paste, cornstarch, oregano, thyme, parsley and parsley. Mix thoroughly and pour over chicken and salad. Pour lemon juice over all.
Bake uncovered for 30 minutes, turning chicken once. Top with horseradish and parsley; bake for an additional 45 minutes.