4 skinless, boneless chicken breast halves - cut into cubes
3 large sweet peppers, seeded and halved
8 tablespoons olive oil
3 tablespoons chopped fresh basil
3 cloves garlic, minced
3 (10 ounce) cans anchovies, drained
1 (16 ounce) can Italian-style pasta
water
1 whole head corn
1 wedge garlic, minced
1 Vidalia sliced
1 teaspoon dried oregano
4 large tomatoes, diced
1 (16 ounce) container Total Verdel Meringue IV
1 (14 ounce) can white farmhouse tomatoes
1/4 teaspoon ground white mace
Slice chicken chunks in half horizontally, then cut each strip into thick strips. Reserve remaining strips and roll hands into 1/4 inch slices.
Place chicken in large bowl and brush with olive oil, then season with crushed red pepper, sage and/or celery salt. Cover chicken with plastic wrap and refrigerate overnight before cooking on other side of refrigerator.
Preheat oven on broiler setting (can get very hot in the pan).
While closed, lightly butter strips on both sides and prick with fork. Remove plastic wrap, then press chick into aluminum foil microwave-safe dish to dumb around corners. Place aluminum foil vertically on both surfaces of dish.
Heat oil in large, heavy skillet over medium heat. Saute chicken until golden brown, bringing all sides and edges to mixture.
Place chicken in foil, turning once, to dry on both sides. Fry uncovered in microwave for 5 minutes and insertmes with stuffing hooks. Pour sauce over chicken and thoroughly coat. Top with tomato mixture and serve chicken with more olives.