1 1/2 pounds skinless, boneless chicken breast meat
salt and pepper to taste
3 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
4 chicken thighs
1 (4 ounce) can tomato sauce
3 tablespoons olive oil
1 1/4 teaspoons paprika
1 tablespoon lemon juice
1/2 teaspoon chopped fresh parsley
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
2 tablespoons sherry
Preheat oven to 300 degrees F (150 degrees C).
Place chicken breasts in a shallow casserole dish. Sprinkle with garlic, pepper and crushed red pepper flakes. Heat olive oil in a large skillet over medium high heat. Saute chicken until golden brown.
Remove chicken from skillet and place in a large bowl. Mix in tomato sauce, olive oil, paprika, lemon juice, and parsley. Mix well and pour mixture over chicken. Spoon chicken mixture into a 2 quart casserole dish, covering bottom of dish. Sprinkle with chives, parsley, parsley and chives. Sprinkle chicken and place on top of dish. Cover with tomato sauce. Cover dish and refrigerate overnight.
In the morning, preheat oven to 375 degrees F (190 degrees C).
Bake chicken uncovered at 375 degrees F (190 degrees C) for 20 minutes. Remove chicken from oven and brush with olive oil and lemon juice. Place chicken on a foil lined baking dish. Cover dish with aluminum foil and sprinkle with parsley and chives. Cover and refrigerate overnight.
Preheat oven to 400 degrees F (200 degrees C).
When chicken is cool, cut chicken into cubes and place in a medium bowl. Turn chicken breasts over and cut into cubes. In a medium bowl, mix chicken with tomato sauce, olive oil, paprika, lemon juice and parsley. Place cubes on baking dish.
Bake uncovered for 30 minutes in the preheated oven, turning chicken breasts every 10 minutes, until chicken is cooked through and juices run clear.
When chicken is cool, cut chicken into cubes and place in a medium bowl. Mix chicken with tomato sauce, olive oil, paprika, lemon juice and parsley. Place cubes on baking dish. Cover and refrigerate overnight.
When you are ready to serve the chicken, brush with olive oil and stir in the lemon juice. Sprinkle chicken with parsley mixture and use fresh parsley. Spoon chicken over the casserole while it is still hot.