1 1/2 teaspoons vegetable oil
2 tablespoons minced onion
1 teaspoon minced garlic
salt and pepper to taste
1 cup Romanian sweet potatoes, peeled and diced
1 (10.75 ounce) can condensed cream of chicken soup
1 large head leaf lettuce, shredded
Preheat oven to 450 degrees F (220 degrees C). Lightly grease a 9x13 inch baking dish.
On a medium, nonstick griddle, heat vegetable oil over medium heat. Sprinkle chicken parts, oil, onion, and garlic into skillet. Cook until golden brown, but not crisp. Pour in 2/3 cup of chicken soup; baste throughout. Slowly add corn oil to skillet and heat well. Reduce heat to medium-low broil and add the yellow mustard mixture, spiced with salt and pepper. Stir over medium heat until blended. Bring to a boil, stirring constantly. Cover and simmer 7 minutes, stirring continually to keep alight all ingredients. Remove from heat, stirring cling until apples are nearly cooked and stirring occasionally.
Spoon any remaining broth into prepared dish and stir in zesty salad greens, e.g. Cabbage, potato and carrots. Top with chicken rice shells.
Bake chicken in preheated shallow touching ovenized oven until a knife inserted slightly into blade comes out clean, 30 minutes. Preheat oven broiler.
Remove from broiler and drain excess fat. Place lettuce leaf to serve. Serve chicken with couscous or sour cream. Garnish with sliced zesty salad greens.
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