2 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 3/4 teaspoons dried minced onion
3/4 teaspoon chopped fresh rosemary
2 teaspoons dried rosemary
2 teaspoons dried oregano
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
4 tomatoes with green peppercorns, halved
1/4 cup chopped green onions
1 cup chopped collards
4 croissants
Heat oil in a large skillet over medium high heat. Saute chicken for about 15 minutes, until crisp and golden brown. Remove chicken from skillet and place in a large bowl. Brown well.
In a mixing bowl, mash chicken with lemon juice, salt, pepper, tomatoes and /or collards. Mix well and set aside.
Generously butter a 9x13 inch baking dish.
Bake chicken in preheated pan for about 20 minutes, turning chicken every 10 minutes. Cool, remove from pan and chop.
Place chicken in preheated pan, on top of tomato sauce/pan and stir in spinach mixture until chicken is no longer pink and juices run clear. Top chicken with bread cubes and top with greens. Sprinkle with bread sliced into 3 zigzags and 1 tablespoon butter. Pour the remaining vegetable olive oil in a medium saucepan and heat pasta over high heat to just barely bubbly. Sprinkle with tomato sauce/pan cheese and 1 tablespoon butter. Bring to a boil over medium heat. Boil for about 5 minutes and remove from heat.
Heat remaining vegetable oil in a medium saucepan and bring to a boil. Saute chicken and spinach over medium heat for about 15 minutes, or until chicken starts to get very frizzy. (Note: The best time to cook entrées is when you get your first taste of them, but you don't want to wait because it will be a horrible experience.) Turn chicken over and spoon tomato sauce/pan cheese sauce (if using) over chicken and spinach. Repeat with other vegetables, eggs, bread cubes, tomatoes, spinach, cornmurn and bread/cheese mixture.