4 cups boiling water
3 tablespoons paprika
4 teaspoons paprika
1 teaspoon dried oregano
1 teaspoon salt
8 skinless, boneless chicken breast meat - peeled, skinless
1 cup plus 3 tablespoons apricot preserves
1/2 teaspoon dried basil
1/2 (28 ounce) can crushed tomatoes
1 (4.5 ounce) can artichoke hearts, drained
1/2 cup grated Parmesan cheese
salt and pepper to taste
salt to taste
1/3 teaspoon hot sauce
3 tablespoons butter
salt and pepper to taste
1/2 head turkey, diced
1/2 cup dry bread crumbs, crushed
1/2 cup crumbled feta
1 cup ricotta cheese
Preheat oven to 350 degrees F (175 degrees C).
Place 2 teaspoons paprika, 1 teaspoon paprika, 1/2 teaspoon oregano and 1/2 teaspoon salt in a medium saucepan and simmer over medium-high heat until tender (about 10 minutes).
Place 2 tablespoons chicken in sauce and turn and fry 8-10 minutes or until chicken begins to turn pink and juices run clear. Add Parmesan, 4 tomato chiles, 1/3 of the tomato sauce, 2 garlic, wine vinegar and water. Simmer for 5 minutes.
Divide chicken into 2 portions; arrange remaining tomato sauce over chicken and coat well. Heat oven to 450 degrees F (230 degrees C) and melt butter in pan. Seal entrance to pan and thicken slightly. Cover and cook until thicker than peas (about 15 minutes).
Serve over a bed of oven-seasoned Italian bread or other white bread. Bake in preheated oven for 30 to 40 minutes or until lightly browned.