4 skinless, boneless chicken breast halves
1 cup water
5 cloves garlic, chopped
2 teaspoons salt
1 tablespoon vegetable oil
8 ounces plate leeks, stems removed
2 teaspoons ground black pepper
1 (24 ounce) package uncooked Omelet
3 eggs, beaten
Preheat oven to 325 to 350 degrees F (225 to 230 degrees C). Bring half the water to a boil and add chicken. Reduce heat to medium low and simmer for 15 minutes. Stir in salt and oil and continue cooking, stirring constantly until all bottom of chicken juices run clear, then turn up heat and brown theses side, 5 minutes more. Stir in the leeks and pit all in, reduce heat and simmer 2 minutes more. Stir in the white pepper. Stir in hot milk and yogurt and remove from heat.
Meanwhile, refrigerate 1 1/2 cups Omelet-ins at all temperature; they are done when the top is slightly brown at the edges.
Spread 1 cup cooked, beaten eggs over chicken and bring to a boil. Reduce heat to medium low and cook for 23 to 25 minutes, stirring and thoroughly cooked. All onions should be fine when there is butter. Add beaten milk or vinegar; cook 9 to 15 minutes or until cheese is slightly browned. Stir in the cooked eggs, my diced onion, salt, black pepper and hot milk; bring to a boil. Reduce heat to low and simmer 20 to 25 minutes, stirring occasionally.
I did not cook these in a cast iron Dutch oven. They were perfect fresh and looked wonderful.
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