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Black-Eyed Pea Chicken Recipe


1 cup Italian-style salad dressing

1 cup olive oil

1 tablespoon chicken bouillon granules

1 onion, chopped

2 tablespoons red wine vinegar

2 tablespoons brown sugar

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon garlic salt

1 teaspoon dried basil

1 teaspoon dried marjoram

2 teaspoons dried sage

3 tablespoons dry red pepper flakes

1 tablespoon dried oregano

1 tablespoon dried basil

1 teaspoon dried marjoram

1 teaspoon dried marjoram

1/2 teaspoon paprika


In a medium bowl, mix Italian-style salad dressing, olive oil and chicken bouillon. Mix thoroughly.

Heat olive oil in a nonstick skillet over medium heat. Add onion and garlic, and saute for 3 minutes. Mix red wine vinegar, brown sugar, garlic, oregano, basil, garlic salt, oregano and basil. Stir in marjoram and sage.

Add chicken, and cook for 3 minutes, stirring. Season with salt and pepper flakes. Cook for 2 minutes, stirring. Remove chicken from skillet, and place in a plastic container, seal and shake to coat.

To serve, place a piece of cheese on each breast, fold the bacon, and serve hot.


Brokod22 writes:

⭐ ⭐ ⭐ ⭐ ⭐

My mother always made this (fresh spinach) and I marinated it (in the chicken juice & olive oil) for a week... IT Raved delicious! I guess the key to making chicken casserole through out and about is to cook the chicken evenly throughout (doing this properly will result in less chicken). I very rarely did this, but certainly when it was needed the most—GUARANTEED!!!)