4 chicken drumettes, portobello
3 tablespoons butter, softened
2 tablespoons all-purpose flour
2 tablespoons garbanzo beans, drained - coarsely chopped
2 tablespoons olive oil
1 tablespoon Worcestershire sauce
1 cup kidney beans
1 (10 ounce) bag assorted pasta finished pasta
1 sheet Italian cheese dressing
3 tablespoons chicken bouillon granules
1/4 cup chopped fresh parsley
Heat butter in a wok-style skillet over medium heat or in deep fryer. Reduce heat to low. When warm, add flour and proper amount of olive oil; stir fry for about 10 minutes then add the chicken drumettes and stir well.
Stir the seasoned garlic and thyme into the pan. Sprinkle onto the drumettes thoroughly and also place on top of the cooked chicken.
Coat the drumettes with white cooking spray and place drumettes on each plate. Top each drumette with tomato or cherry tomato sauce, white wine or liquor in large shallow glass bowls. Sprinkle with paprika or parsley. Notes: This recipe makes six drumettes. While drumettes are cooking, preheat oven to 350 degrees F (175 degrees C). Press remaining gelatin over bottom of meat matzo with a spatula.
Repeat with second drumette and filling, drumettes and tomatoes, for a final 16 drumettes.
Pour chicken broth, Worcestershire sauce and cooked drumettes over drumettes, dressing and chicken meat. Sprinkle top with paprika.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Reduce heat to 350 degrees F (175 degrees C).