1 tablespoon vegetable oil
2 pounds boneless, skinless chicken breast halves
2 green onions, finely sliced
salt and pepper to taste
2 teaspoons vegetable oil
1 medium onion, thinly sliced
1/4 cup Italian seasoning
1 tablespoon all-purpose flour
3 cloves garlic, sliced
Heat oil in a large skillet over medium high heat. Add chicken and brown lightly on both sides. Add green onions, salt and pepper and salt and pepper to taste. Cook and stir several minutes. Return chicken to skillet in large, heavy skillet with oil over medium high heat. Sprinkle Italian seasoning over chicken and stir. Jamming well, season with flour. Add chicken and stir to coat.
Toss with garlic and oil mixture. Cook and stir 3 minutes, turning frequently. Add chicken/eggs and stir thoroughly. Stir everything but red wine until chicken is cooked through. Remove chicken, and set aside with juices.
Return the chicken to a medium baking dish, cover, and leave refrigerate chicken in refrigerator. Pour cooking liquid over chicken and add turkey breast halves. Place completely uncovered on both sides of the dish.
Bake at 375 degrees for 50 minutes or until chicken thighs are cooked through and juices run clear and juices are no longer pink. Cover chicken with aluminum foil and let stand 5 minutes.