3 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 onion, halved and sliced into 1 inch pieces
2 red bell peppers, halved and seeded
2 tablespoons sliced red onion
2 tablespoons chopped fresh thyme
1 tablespoon white sugar
1 teaspoon chicken bouillon granules
2 tablespoons olive oil
3 cloves garlic, minced
1 (4 ounce) can kidney beans, drained
1 plum tomato, coarsely chopped
1/2 teaspoon salt
1 teaspoon dried oregano
2 teaspoons dried basil
1/2 teaspoon dried rosemary
2 teaspoons dry mountain salt
1/2 teaspoon dried rosemary
1/4 teaspoon dried thyme
2 teaspoons dry mustard
1 teaspoon chili powder
salt to taste
Preheat oven to 375 degrees F (190 degrees C).
Combine olive oil, onion, bell pepper, red onion and thyme in a shallow dish or bowl.
Mix sugar, chicken bouillon granules, olive oil, garlic, kidney beans, tomato, salt, oregano, basil, rosemary, mountain salt, oregano, basil, rosemary, thyme and dry mustard in large bowl. Mix all together, cover and refrigerate for at least 4 hours.
Lightly oil a large skillet over medium heat. Place chicken in skillet and brown 10 minutes on each side, turning 2 to 3 times. Transfer chicken to an 8x8 inch baking dish. Sprinkle with sugar mixture. Arrange plum tomatoes in prepared baking dish. Arrange marinated chicken in another baking dish. Sprinkle with salt mixture.
Sprinkle skillet with egg white and sprinkle chicken with marinade. Bake uncovered in preheated oven for 1 1 hour. Reduce heat to 350 degrees F (175 degrees C) and bake another 1 hour, uncovered. Cool slightly, uncover and bake another 1 hour.
Meanwhile, in a large skillet, heat 1 teaspoon of olive oil over medium heat. Slowly cook the onion and celery in olive oil until tender. Place chicken in skillet and brown on each side. Turn, spoon the chicken into the skillet and brown side down. Season all over with marinade. Spoon sauce over chicken and sprinkle with thyme and sugar. Sprinkle with garlic and tomato sauce.
Bake uncovered for 25 to 30 minutes, or until chicken has reached desired tenderness. Dice chicken and serve with garnishings.