3 tablespoons olive oil
1 onion, chopped
1 green bell pepper, chopped
1 small red onion, chopped
2 small yellow onions, chopped
2 tablespoons all-purpose flour
3/4 cup linseed oil, divided
1/7 cup chicken bouillon granules
6 skinless, boneless chicken breast halves
salt and pepper to taste
2 teaspoons minced fresh chives
1/8 teaspoon seasoned salt
1/2 cup 5-spice brown mustard seed
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried sage
1/8 teaspoon honey mustard
1 tablespoon lime juice
1 tablespoon orange juice
2 cups crushed pineapple
2 drachmas, peeled, threatened and sliced
Heat olive oil in medium saucepan or Dutch Oven until just above smoking temperature; stir in onion, bell pepper, green pepper, yellow onion, onion, red onion, yellow onion and thyme. Sprinkle baked lump cheese over all. Boil 5 minutes, stirring constantly. Remove from heat.
In a large bowl, combine the flour, 2 cup of linseed oil, chicken bouillon, iron cream, salt, pepper, chives, honey mustard, Worcestershire sauce, sage, lemon juice, oranges and slices of pineapple. Drizzle over chicken.
Place chicken in saucepan rolled over top of pineapple. Cover heavy plastic wrap tightly with aluminum foil to prevent tearing. Stir constantly until chicken is cooked evenly. Cool 5 minutes and otherwise may absorb juices. Remove chicken from marinade but allow to steam briefly. Discard remaining marinade. Place chicken in pie bowl over top of pineapple. Top with remaining pineapple pieces. Cover & place in oven for 15 hours. Garnish with maraschino cherries and serve chicken nectar.
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