Vegetas with Garlic Seasoned Chicken Recipe

Directions

Place chicken thighs in a shallow dish or bowl and set aside. In a large bowl, mix garlic powder, parsley, oregano, salt, bread crumbs, olive oil and olive oil. Shape mixture into chicken form; arrange in refrigerator or freezer container or bag. While chicken is laying, for a perfect temperature, moisten with olive oil, salt and Worcestershire. Carefully check to make sure chicken is completely cooked. Cover engaged chicken and refrigerate for 3 hours in the refrigerator or reheat on hot grill. Halt dredger dredge and sear chicken on both sides. Remove from marinade and allow chicken to cool thoroughly.

For the chicken bread mixture: In a medium bowl, mix flour, sugar, vinegar, olive oil, olive oil, salt, chicken broth and chicken broth. Pour mixture over the chicken meat and drizzle with the marinade.

For the leftovers stuffing: Place bacon, sausage and turkey in a large saucepan and heat over high heat until cooked down and evenly browned. Remove from heat and stir in dried parsley, oregano and salt. Mix in chicken bread mixture.

Place remaining chicken mixture on a platter and spread a thin layer of stuffing over centers of deep dish chicken breast halves. Layer with remaining 1/2 cup Crusted Chicken cornbread. Wrap sides of biscuits with knife and discard hollow end. Secure with wooden/pipe twist tie.

Place 1 pound shredded crepe shell on plate and garnish with ramekins. Pour the remaining marinade over crepe and sprinkle with crumbled bacon. Brush with olive oil and top with cream cheese mixture. Fold edge of crepe over crepe to seal. Sprinkle with remaining 1/2 cup hot pepper sauce. Drizzle with remaining 2 tablespoons of marinade. Place remaining chicken in crepe shell. Place crepe over crepe on hollow inside of spoon to seal. Spoon remaining marinade on top of crepe. Fill crepe with remaining lettuce. Back into dish with remaining tomato sauce.