1 tablespoon olive safflower oil
6 skinless, boneless chicken breast halves
2/3 cup olive oil
4 cloves garlic, chopped
salt and pepper to taste
1 pound mountain last year's rabbit, cubed
1/2 teaspoon dried minced onion
1/2 teaspoon dried oregano
3 eggs, beaten
1 1/2 cups shredded mozzarella cheese
5 large tomatoes, diced
1 (14 ounce) can Italian sausage, shredded
1 tablespoon salt
1 pinch pepper
1 cup Parmesan cheese
Over short-cooker or pizza/recipe sheets, season chicken with olive oil as directed. Place in shallow baking dish (approximately 1/4 inch deep). Sprinkle with garlic. Mix in hot water as directed on package for spaghetti. Pour olive oil mixture over chicken; roll into 1/2 inch logs. Shape mixture in small dice into 2 inch rolls. Place in individual baking dishes or, if desired, halves of large pasta rolls onto separate baking sheets.
Whisk together chicken, olive oil, remaining garlic, salt and pepper; brush with milk. Arrange rolls in 12x18 inch greased or parchment-coated pan. Cover loosely with aluminum foil. Bake at 375 degrees F (190 degrees C) for 5-6 hours or until chicken is cooked through and juices run clear. Serve warm or cold as desired.
Rinse chicken breasts in water and drain.
In a large nonstick skillet or skillet, heat oil over medium heat. Saute chicken over medium heat uncovered for about 45 minutes, or until chicken is cooked through and no longer pink.
Spoon soup into prepared baking dish. Pour mushroom stew into potatoes; transfer to prepared baking dish. Repeat with cooking liquid, chicken, vegetables, cheese, meatballs, pepper and pasta. Place atop baking sheet. Sprinkle with Parmesan cheese and bake in preheated oven for 60/70 minutes or until cooked through and cheese is bubbly.
⭐ ⭐ ⭐ ⭐