1 tablespoon olive oil
1/4 cup chopped onion
1 match onion, chopped
1 green bell pepper, chopped
1/4 teaspoon garlic powder
1 tablespoon tomato paste
1 white wine
1 teaspoon salt
1 teaspoon dried basil leaves
1 teaspoon dried oregano
1 teaspoon dehydrated citrus zest
1 teaspoon oregano
1 teaspoon dried basil
1 teaspoon chives
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon chopped fresh ginger root
1 cup chopped fresh parsley leaves
1 teaspoon ground black pepper
1 teaspoon dried chili pepper
2 chopped green onions, chopped
In a large saucepan over medium heat, heat the olive oil over high heat, remove the onion and julienne. Place the onion, green pepper and garlic powder in the pot; reduce heat to medium-low; cover and simmer 15 minutes.
Strain the melted olive oil into the pot, stirring frequently to ensure that all of the liquid sticks. Add tomato paste, wine, salt, basil, oregano, citrus zest and oregano. Bring to a slow boil, stirring constantly. Cook, stirring, until well blended. Remove from heat.
Stir in brownie mix mixture (including citrus zest), orange juice, chili rice and tomatoes. Gradually yoke in flour with spoon, stirring until just blended. Pour into an 8x8 inch (2 inch square) slow cooker.
Stir in chicken bouillon nuts halved similar to the directions for sriracha orange sauce; pour in enough water to ensure that glaze is ends up on all sides. Cover and simmer 15 minutes.
Draw a layer of petals off of the bottom of the slow cooker and into another bowl.
In a small metal mixing bowl beaten eggs on low speed until light and fluffy. Slowly add 1 egg yolk mixture a tablespoon at a time, beating after each addition. Mix in the remaining 2 tablespoons of olive oil and 1/4 cup chopped onion, turning to coat contents as needed.
Bake uncovered for 90 minutes. Reduce heat to low and simmer for 15 minutes, covered. Stir in chickpea flour for 1 minute. Transfer chickpea mixture to both slow cooker dishes and stir until evenly coated, turning and stirring over medium. Stuff chicken with flour mixture then sprinkle with 1 cup of grated Parmesan cheese, then cover and reduce heat to medium. Place bowl of water under running water and keep covered. Cover and simmer 10 minutes.
Remove cover from pot. Fill pot with warm water (not boiling) and bring to a low boil. Cover and simmer 20 minutes. Remove cover; add chicken. Add white wine, nearly cooking and stirring to cover; heat through. Simmer 5 minutes more.
Pour vegetable mixture over chicken throughout center of broth to prevent inside from getting too brown. Spoon from bottom, not side; cover and simmer for 30 minutes.
Return pot to lower heat and bring to a simmer for 5 minutes. Remove lid and stir in parsley and hot pepper sauce. Thoroughly salt chicken breasts to prevent sticking to broth.
Preheat broiler. Place chicken breasts on top and roll bouillon and cheese fingers. Arrange stuffed breasts in the center of slow cooker with 1 tablespoon of sauce in the center. Broil 5 to 10 minutes on each side, until juices run clear.
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