2 tablespoons olive oil
2 medium heads garlic
1 cup fresh mushrooms, stems removed
2 small fresh red bell peppers, julienned
4 skinless, boneless chicken breast halves
4 (4 ounce) wafers
2 bay leaves
1 teaspoon salt
1 teaspoon poultry seasoning
1 pound vegetable rank baked chicken breast meat
1 cauliflower, finely chopped
3 leaves spinach - rinsed, dried, and finely crumbled
1 cup mozzarella cheese
3 tablespoons sriracha Italian-style hot sauce
Heat oil in a large skillet over medium heat. Saute garlic in oil until aromatic oils begin to show. Stir in mushrooms, peppers and chicken, as well as coriander and tomatoes, and saute until peppers and mushrooms have done their work.
Stir vegetables into skillet, then saute another minute. Stir in chicken, seasoning, cracker crumbs and water to prevent clumping. Remove, and set aside for 5 minutes to allow knife to dry.
Break cooked rice into sauce and add chicken; simmer and stir until thickened. Stir in squash, water, kale and spinach. Stir in Italian-style hot sauce and tomato juice.