1 pound skinless, boneless chicken breast halves
1 1/2 tablespoons all-purpose flour
1 teaspoon dried minced onion
1 teaspoon dried oregano
1 teaspoon crushed red pepper (optional)
1/2 teaspoon salt
1 tablespoon dried basil
1/2 teaspoon dried rosemary
2 tablespoons tomato paste
2 teaspoons minced onion
2 teaspoons garlic powder
1 onion, diced
2 tablespoons water
2 tablespoons olive oil
1 carrot, sliced
1 cup shredded Cheddar cheese
2 cups diced cooked ham
In a large stockpot, combine water, flour, oregano and crushed red pepper. Add salt, basil, oregano, rosemary and tomato paste. Stir together. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes. Stir in garlic powder and onion; cook 5 minutes more. Reduce heat to low.
Meanwhile, in a large skillet over medium heat, cook chicken in remaining marinade, stirring constantly. When chicken is cooked, remove intestines and drizzle chicken with olive oil. Remove skin from chicken and place on platter. Arrange carrot and cheese over chicken. Cover the entire dish with shredded cheese.
Beat Cheddar cheese into the creamed mixture all at once. Sprinkle the chicken and vegetables over this. Return chicken to pan.
Chill vegetables in refrigerator before serving. Garnish chicken with Cheddar cheese.
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