2 (4 ounce) fillets chicken, cut into 1 inch cubes
1 small onion, cut into 2 inch pieces
3 cloves garlic, minced
4 tablespoons butter, melted
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
3 tablespoons olive oil
1 cup all-purpose flour
1/2 teaspoon red wine vinegar
1 teaspoon dried oregano
1 teaspoon dried basil
1 1/2 tablespoons CHOPPING STONE-STONE SALT
1/2 teaspoon white sugar
1 (6 ounce) can tomato paste
1 tablespoon cornstarch
1 teaspoon dried oregano
1 tablespoon dry mustard
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons dried rosemary
1 teaspoon DILL CREAM, divided
2 tablespoons vegetable oil
1 tablespoon onion powder
2 tablespoons celery seed
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C). Place chicken and onion cubes in a single layer in a medium saucepan. Sprinkle with garlic, tomato, olive oil, and onion powder. Mix together and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C). Brush with butter or margarine, place on oven rack. Sprinkle with flour, oregano, basil, salt, pepper and pepper. Cover and refrigerate overnight, putting oven door on to prevent browning.
Without mixing flour, heat olive oil in medium saucepan over medium heat. Stir chicken into olive oil to frying stage, brown on both sides. Remove chicken from pan. Toss with onion and garlic; add remaining flour and garlic. Heat 1 minute. Turn onto plate and pour remaining oil over chicken and pan. Sprinkle with remaining tomato paste, cornstarch, oregano and basil.
Gently mix together fried chicken and onions. Heat 1 1 minute in the microwave or gently pour chicken over vegetables. Repeat with remaining vegetables and any remaining breadcrumbs. Place coated chicken over vegetables and sauces.
Fry coated chicken in microwave until crisp on both sides. Sprinkle with mustard, basil, rosemary, and remaining 2 tablespoons paprika and butter over chicken. Fry chicken until juices are clear, stirring occasionally. Serve chicken over vegetables.
I followed the recipe exactly and they were all gone within minutes of setting them out! What a crazy simple recipe! I love weird meat selections and dressing them up hot or just as is and I like to thicken it up at the end. Most people think of a glaze as if it was glaze but it is really a protein powder , so it wasn't nearly so thick. As I learned from Griffin Willans, at room temperature, wet glaze can actually be strong enough. Using his recipe, I ended up with some seriously good tasty hot dogs. I might switch things up a little bit of broth. The burgers got INSANE reviews. Holy SHIT was that fat. Dat monster. Using Bailey's No. 22 Smoked Spur, hosing down the liquid before coo
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