1 medium onion, halved
2 tablespoons olive oil
1 small onion, halved
3 cloves garlic, minced
3 cloves dried parsley
3 cloves dried oregano
5 dried sage leaves
1 tablespoon cumin seed
1/2 pound shredded mozzarella cheese
1/2 cup whole corn kernels, drained
salt and pepper to taste
2 cups shredded mozzarella cheese
1 cup mushrooms, sliced
Heat olive oil in a large heavy skillet over medium heat. Cook chicken, tossing with 1/4 cup olive oil, until no longer pink and juices are still running, about 7 minutes. Remove chicken strips from pan. Cook garlic in oil and garlic leaves in pan drippings. Place onion slices on bottom of skillet. Pour cream cheese, remaining 1/2 cup olive oil, cream cheese mixture over chicken and onions. Heat half of oil mixture over medium low heat and pour in half of mozzarella. Tie cheese around meat edges to seal edges; place on top of sliced chicken and vegetables. Place green onions on top and stir into vegetables. Cover; cook 20 minutes longer, stirring occasionally. Cover; cook 10 minutes longer, stirring occasionally. Flip and continue cooking 1 minute longer. Serve with sour cream, cream cheese mixture, mushrooms and celery.
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