3 boneless, skinless chicken breasts
1 pound whole bird
1 egg yolk, beaten
2 1/2 tablespoons olive oil
1 tablespoon crushed red pepper flakes
1 small onion, peeled and finely diced
1 tablespoon chopped fresh parsley
1 tomato, seeded and diced
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon mustard powder
1 medium head cabbage, torn into small pieces
1 head broccoli, cut into strips
2 cloves garlic, minced
1 large tomatoes, diced, with juices
1 egg, lightly beaten
1 tablespoon sliced fat free Italian parsley
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add chicken and stir until browned, about 15 minutes; remove from heat.
Melt olive oil in a large skillet over medium-high heat. Stir in crushed red pepper flakes and green pepper flakes. Add chicken, red bell pepper, yellow pepper, tomato, salt, basil, mustard powder, cabbage, lettuce and pepper jack cheese; mix well. Cover and simmer for 60 minutes.
Return chicken to pot. Add egg yolk and brown on all sides. Stir in olive oil mixture and sprinkle with crushed red pepper flakes. Add enough olive oil to coat to spread. Pour in tomato and basil mixture and bring gravy to a boil.
Bring a large pot of water to a boil. Add pasta and chicken. Simmer for 10 minutes or until chicken is slightly cooked through and juices run clear.
Return chicken to pot. Simmer 20 minutes or until chicken is totally cooked through and removed from bones and juices remain. Remove chicken to platter and transfer to platter. Top each breast with a large slice of zucchini, then cut into 4 wedges; place atop marinated leaf. Place salsa on top and spoon cream cheese mixture over chicken (do not scoop).
Bake uncovered for 10 to 15 minutes, or until pasta is tender and no longer pink. Cool completely before cutting into 1 1-inch slices.