3 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 finger of lemon peel, peeled and crushed
1 onion, diced
1 green bell pepper, diced
1 large green bell pepper, diced
1 large onion, diced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 pinch ground black pepper
1 tablespoon tomato paste
1 tablespoon paprika
1 bunch green onions, chopped
3 tablespoons chopped fresh parsley
2 tablespoons lemon juice
1 (8 ounce) package cream cheese, at room temperature
1 cup all-purpose flour
1 cup chopped onion
1 squash - peeled, seeded, and chopped
Wash chicken breasts well and pat dry, leaving as much lard as possible on bottom of plastic bag. Hand roll chicken breasts and cut thinly into 1/2 inch slices.
Heat oil in a large skillet or skillet on medium heat. Add chicken and saute for 10 to 15 minutes. Mix in lemon peel, onion, green pepper and bell pepper; mix well. Saute for 5 minutes, stirring occasionally.
Add salt, pepper, tomato paste, paprika, red wine vinegar, lemon juice, lemon slices and green figs. Mix thoroughly, reduce heat just until they are warm. Stir in chicken stock, cream cheese, flour, onion and chopped chicken. Season with pepper, salt, pepper and tomato paste.
Dredge chicken evenly with plastic wrap. Heat to between 225 to 250 degrees F (121 to 129 degrees C) Boil chicken breasts well for 1 to 2 minutes, then pour chicken broth over all. Boil chicken breasts for 40 minutes or until meat is cooked through and juices run clear. Serve chicken over rice in bowls or platter. Garnish with green onions and parsley.