2 tablespoons vegetable oil
2 tablespoons red wine vinegar
2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon dried oregano
1 teaspoon lemon juice
1/4 teaspoon marjoram
1 teaspoon worcestershire sauce
6 skinless, boneless chicken breast halves
Heat oil in a large skillet over medium heat. Add vinegar and Worcestershire sauce, and stir until well blended. Add garlic powder, salt, oregano and lemon juice, and stir until well combined. Transfer chicken breasts onto a plate. Top with marjoram, worcestershire sauce, lemon juice, tomato paste, marinara sauce and black wine.
Cover, reduce heat to medium and simmer uncovered for 30 minutes, stirring often, until chicken is cooked through and juices run clear. Transfer chicken to a plate to cool, but reserve liquid.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place chicken in pan, and brush with olive oil. Drain, and sprinkle with worcestershire sauce. Fry chicken on both sides until golden brown and juices run clear.
When chicken is cooked, remove
from pan. Mix pieces of sauce and remaining marinara sauce in large bowl. Stir in marinara sauce and tomato paste, and whisk into skillet. Cook, stirring, over medium heat, for 5 minutes, until thickened. Add chicken and cheese, and mix. Return chicken to pan, and continue cooking 2 minutes on each side, stirring often, until cooked through.
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