4 skinless, boneless chicken breast halves
2 tablespoons olive oil
3 tablespoons olive oil
3 tablespoons sliced Italian sausage
2 tablespoons sliced onion
2 tablespoons garlic, minced
2 tablespoons Worcestershire sauce
1 pound rouladen cheese, cubed
2 tablespoons hot Italian pepper sauce
4 pounds skinless, boneless chicken breast halves
1/4 cup olive oil
1 1/2 tablespoons chopped fresh parsley
Heat the olive oil in a large skillet. Fry chicken breasts until no longer pink. Remove from skillet and set aside.
In a large bowl, place the 3 tablespoons olive oil, Italian sausage, onion, garlic, Worcestershire sauce and hot Italian pepper sauce over a medium skillet. Pour remaining olive oil over chicken and stir. Place chicken in skillet, covering with sauce mixture. Reduce heat and simmer for about 1 minute.
Add chicken, let cool, and add another 1 tablespoon olive oil to skillet. Season with pepper and tomato paste. Cook, stirring, over medium heat for about 1 minute. Remove chicken from sauce mixture and season with salt and pepper. Stir potato mixture with lemon juice and parsley.
Return skillet to medium heat and add chicken. Cook, stirring, over medium heat for about 1 minute, stirring occasionally, until chicken is no longer pink.