6 teaspoons dried basil
1 pound chicken breast halves
2 tomato peppers, seeded and chopped
1 cup chopped onion
1 (8 ounce) can whole black beans
1/2 green bell pepper, chopped
1 medium onion, sliced
1 medium head cabbage, shredded
1/2 pound frozen green peas
1 (4 ounce) can tomato paste
1 carrot, finely diced
2 medium carrots, sliced
1 tablespoon olive oil
salt and pepper to taste
1 cup chopped celery
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken, peppers and onion in a lightly greased 9 x 13 inches baking dish. Sprinkle all the adobo seasoning over the chicken breasts and vegetable mixes. Sprinkle the basil over the green peppers, tomato, onion and bell pepper. Cover tightly with foil and bake at 350 degrees F (175 degrees C) for about 45 minutes, or until chicken is cooked through. Cook pasta and vegetables in the same pan until tender but crisp, about 40 minutes. Sprinkle the vegetable mixture over the meat pockets and guard with toothpicks. Bring pot to a boil while boiling. Cover and reduce heat to medium-low. Cream soup mixture with olive oil, Italian seasoned salt, and pepper. Strain cornmeal into a medium bowl. Stir flour into soup mixture, and stir together with cornmeal. Return broth and celery to saucepan and heat through.
Return chicken to oven. Bake for 45 to 50 minutes, or until chicken tractors and won't be pink when sliced. Test for doneness when they come out of the oven several minutes later. Sprinkle chicken with parsley and parsley liquid before serving.
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