1 pound dried teriyaki mushrooms
6 boneless, skinless chicken breast halves
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 tablespoon ground black pepper
1/4 teaspoon fine salt
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1/4 teaspoon ground marjoram
1 pinch dried oregano
1 pinch dried red pepper flakes
1 (7 ounce) can tomato paste
Melt 4 egg yolks and stir in 1/3 cup fresh mushrooms and chicken. Pour into large skillet. Boil 3 minutes and cook 5 minutes on.
Place remaining egg yolks in a separate large bowl and add garlic powder, paprika, pepper, salt, basil, rosemary, marjoram and oregano. Mix well and spoon mixture into skillet. Cover and simmer a few minutes until chicken is crisp.
Transfer chicken to 2 quart saucepan, cover and simmer over low heat overnight.
Meanwhile, heat tomato paste in a large skillet over medium heat. Gradually add zucchini and green beans, stirring well and using a large spoon to stir. Remove from heat and stir into sauce. Cool for about 10 minutes and pour over chicken. Cover and refrigerate for about 4 hours, turning chicken twice to deglaze with tomato paste.
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