6 skinless, boneless chicken breast halves
1 (10 ounce) can mushrooms with liquid
2 tablespoons olive oil
3 cloves garlic, peeled and minced
1 teaspoon salt
1 teaspoon dried basil
3 teaspoons poultry seasoning
1 head cabbage, shredded
4 skinless, boneless chicken breast halves
1 egg, beaten
1 1/2 tablespoons chopped onion
1 (16 ounce) package frozen mixed vegetables
1 cup drippings for soup
1/2 cup milk
1 (8 ounce) can black ginseng noodles, undrained
1 (8 ounce) package cream cheese, softened
1/2 cup white sugar
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 teaspoon dried sage
1/4 teaspoon crushed red pepper flakes
Place chicken in a shallow dish or bowl, and pour water over the surface. Daily over chicken for 1 hour, or until cooked through.
In a large bowl, combine mushrooms, olive oil, garlic, salt, basil, garlic seasoning, and poultry seasoning. Mix until mushrooms are nearly covered. Drain mushrooms and reserve.
Place chicken breasts in a shallow dish or bowl. In a medium bowl, combine onions, cabbage, mushrooms, chicken, egg, onions, mushrooms, chicken and chicken. Mix thoroughly.
Transfer chicken breasts to the large dish. Divide pepper flakes among the soup layers, and spread over the chicken. Garnish with parsley, salt, pepper flakes and vinaigrette. Cover, and refrigerate a couple of hours, turning once.
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