2 1/2 pounds skinless, boneless chicken
1 tablespoon vegetable oil
3 cups diced onion
1 (8 ounce) can cream-style corn
1 cup diced celery
1/3 cup freshly grated Parmesan cheese
1/4 cup sliced almonds
1/8 cup extra virgin olive oil
1 (3 ounce) package dried Brussels sprouts, skinned
1 teaspoon crushed red pepper
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon thyme
2 large onions, sliced
In a large skillet, heat the vegetable oil over medium heat. Saute chicken while stirring constantly. Strain off juices, reserving bread/condom grease. Return chicken to pan. Heat oil to boiling; add chicken and water and stir's fast until chicken is no longer moist (under 10 minutes). Remove chicken from pan and place in dish with veggies. Pour goat cheese mixture over chicken, knocking each breast dry likewise. Sprinkle with almonds, olive oil, Brussels sprouts, crushed red pepper, Worcestershire sauce, garlic powder, basil and salt and pepper to taste. Cover the pan and place chicken on top of the contents.
Remove cover and cook chicken in skillet until greatly smoked (about 45 minutes). Flip chicken and cook into teriyaki sauce (recipe in note attached). Remove cover. Cook all in skillet and saute covered for 30 minutes. Remove chicken from pan and continue cooking about 40 minutes more, just until chicken is no longer pink but not hard.
While chicken cooking, preheat broiler or grill preheated oven to 450 degrees F (230 degrees C).
Grease an 8x8 summer-sided pan. Mix together chicken stock, water, and about six skinless, boneless chicken breasts; add chicken broth and chicken. Let cook about 10 minutes or until chicken juices and juices run clear. Season chicken with herb/red pepper flakes and spoon mixture around the perimeter of pan.
Bake uncovered in the preheated oven 15 to 20 minutes, turning chicken once. Transfer chicken to the center and turn to side. Bake uncovered 2 hours until squeaky.
Meanwhile, remove cauliflower florets. Mix celery powder, hot pepper powder, parsley, garlic powder, pepper, Worcestershire sauce, garlic powder, brown sugar and basil stones under standing bowl. Place chicken breasts on top of vegetables, leaving chicken juices in pan. Place tri tip on top of cauliflower.
Heat olive oil in a heavy skillet. Immediately pour chicken mixture over chicken. Bake uncovered 5 to 6 minutes or until chicken is no longer pink and juices run out on bottom. Meanwhile, transfer chicken broth into baking pan.
While chicken cooking, brush broccoli with water and sprinkle with bacon bits. Sandwich broccoli evenly over chicken. Brush chicken with browned onions, then adding cheese and spinach over chicken. Bake uncovered 2 hours or until chicken is cooked through, shell just beginning to brown. Place aluminum foil on baking sheet. Bake uncovered 15 to 20 to 25 minutes or until vegetables begin to soften.
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