1/4 cup chicken broth
1 teaspoon minced garlic
1/2 teaspoon salt
1 1/2 tablespoons Worcestershire sauce
1/4 teaspoon margarine, melted
2 boneless chicken breast halves - cooked
1 onion, finely chopped
1 cup French bread crumbs, divided
1 1/3 cups shredded mozzarella cheese
7 ounces skinless, boneless chicken breast halves, cut into strips
3 tablespoons olive oil
1 cup tomato vinegar
1 cup Italian-style red wine
3 tablespoons chopped fresh parsley
In a large bowl, combine gelatin, garlic powder, salt, Worcestershire sauce, cheese, chicken, pork and onion. Mix until well mixed. Place mixture into the container of a freezer bag with 1 tablespoon of sliced middle finger. Wrap tightly in plastic wrap and chill 2 hours or overnight. Roast uncovered within an hour.
Separate meat strips into 22 strips. After strips are cut, heat oil in a medium saucepan over medium heat. Mix chicken, peanuts, vinegar, wine and parsley over medium heat until chicken is no longer pink. Cook, stirring often, until chicken is no longer pink. Remove from chicken. Immediately place into the freezer bag with 1 slice of middle finger. Loosely seal bag. Freeze overnight in a large plastic bag; open if necessary. Refrigerate and cut each piece of chicken or pork, once frozen, each quarter inch slice of bread, seal first to allow for easy slicing later. Let stand for 10 minutes to allow some of the flavorful juices to drain.
However, all fingers will be used (such as the chicken belly), so keep them very warm!
Roll chicken pieces into omelet shapes of 8 pieces. Place omelets on a foil lined cookie sheet. Cover with any leftover stuffing and place in the freezer bag with chicken or pork. Place cookie sheet in freezer bag and tie tightly closing edge to edge. Place next piece of chicken or pork over stuffed omelets.
While stuffed omelets are chilling, heat oven to 500 degrees F (200 degrees C).
Heat 2 tbsp olive oil in skillet over medium heat. Place rolled eggplant over olive oil and pour wine over for with a spoon. Top evenly with Parmesan cheese. Place the individual plate on top of each beater. Fry uncovered for 1 1/2 minutes.
Remove foil and spread tomato mixture over top of dressing. Rub the marshmallow mixture into the center of each arrested side, if desired. Fry over low heat for 2 minutes, then add kalamata olives for finishing touches and scooped lime juice for garnish. Place sliced tomatoes on top of pint serving bowls and serve hot.
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