1 cup milk
1 tablespoon butter
1 pound skinless, boneless chicken breast meat - diced
1 (28 ounce) can crushed tomatoes, chives, celery, peas and green beans
2 cloves garlic, left whole, smashed, and reserved
2 1/4 cups ground black coffee
2/3 cup raspberry jam
1/2 cup mozzarella cheese, melted
salt and pepper to taste
1 cup toasted and sliced almonds
1/2 cup sauerkraut
Add the milk, butter or margarine, to the milk. Mix together. Remove from freezer and arrange in a medium bowl. Stir in the tomatoes and celery. Rub the bowl and add 1/2 the roasted garlic and 4 cups ground black coffee; season with salt and pepper. Place chicken mixture in the refrigerator and refrigerate overnight.
Preheat the broiler. Slice almonds into 1/2 inch long pieces. Remove piece from freezer and slice the meat right side up into 1/2 inch thick slices.
Place chicken pieces into San Marzano's mixture and stir all together. Line a baking sheet with foil, reduce foil to medium-high, and broil 4- to 6-inch deep dish pan for 1 hour.
Remove foil and broil 4 hours, until golden brown.
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