1 small spring onion, quartered
6 boneless, skinless chicken breast halves
1/4 teaspoon salt or pepper to taste
1 large tomato, quartered
1/2 tablespoon olive oil
4 boneless, skin-on chicken breasts
2 cloves garlic, crushed
1 (11 ounce) can whole peeled tomatoes, pitted, with liquid
5 pounds sliced almonds
Place chicken into a large bowl and cover with water. Place a sheet of aluminum foil sheet on the bottom shelf to catch any spills.
In a large saucepan over medium heat, grease tenderized sieves. Add onions, chicken and tomato, mixing well. Bring mixture to a rolling boil.
Mix olive oil and grill seasoning into the mixture while continuing to cook on medium or high heat.
Toss chicken breasts with egg and garlic and place in large glass serving dish. Pour tomato sauce over chicken. Add almonds and egg and mix well.
Cut a hole in the foil sheet and insert chopsticks. Fill the hole with wine and meat filler. Bake uncovered 1 hour in the preheated oven, stirring every 6 minutes.