1 (10 ounce) can meat tenderizer
1 (5 ounce) can chopped black olives
2 teaspoons garlic powder
1/8 teaspoon dried oregano
2 tablespoons dried rosemary
1 pound chicken fat side
2 (4 ounce) cans raisins
1 cup shredded Monterey Jack cheese
3 tablespoons lemon juice
1 cup evaporated milk
1 cup shredded mozzarella cheese
1 cup canned marinara sauce
Preheat the oven to 350 degrees F (175 degrees C). Place the chicken and pepper salas in a large stockpot and place the lid back on the pot.
In a slow cooker lay the chicken, olives, garlic powder, oregano, rosemary, chicken fat side, cheese and lemon juice in the pot. Mix well and allow to marinate overnight in the refrigerator.
The following morning, preheat oven to 300 degrees F (150 degrees C).
Remove the chicken, olives, garlic powder, oregano, rosemary, olives, garlic powder, oregano, rosemary, cheese and lemon juice from the refrigerator. Transfer them to a casserole dish.
In a large bowl, mix the marinara sauce, Parmesan cheese, lemon juice, evaporated milk and mozzarella cheese. Mix well and spread on the chicken and dish. Drizzle over the chicken and pasta dishes. Sprinkle the cheese over the marinara sauce and spoon the remaining chicken out on top of this. Seal sauce and place in the oven.
Continue cooking on medium-high for 2 to 3 hours.
Repeat this process with each of the remaining ingredients, except the mozzarella cheese. Pour over all and bake in the preheated oven for another hour or longer, depending on the size of the chicken and the pressure cooker.
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