1 tablespoon vegetable oil
4 cloves garlic, minced
1 (16 ounce) can whole peeled tomatoes
1 (16 ounce) can diced green bell pepper
1 (10.75 ounce) can vegetable oil
6 skinless, boneless chicken breast halves
1 onion, chopped
1 (16 ounce) can crushed pineapple, drained
1 cup chopped green onions
1 (16 ounce) can crushed tomatoes with juice
2 tablespoons lime juice
2 tablespoons olive oil
1 teaspoon curry powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/4 teaspoon dried dill weed
1 teaspoon dried tarragon
2 tablespoons fresh lemon juice
1/4 teaspoon black pepper
1 teaspoon minced fresh ginger root
1 teaspoon dried thyme
2 teaspoons dried rosemary
Place chicken in a large resealable plastic bag. Add the oil, garlic, tomatoes, bell pepper, oil, tomatoes, bell pepper and cooked rice. Seal bag and shake to coat. Pour chicken mixture over chicken breasts. Cover and refrigerate 2 hours.
Preheat oven to 300 degrees F (150 degrees C).
Heat oil in a medium saucepan over medium heat. Saute chicken breast meat for 8 to 10 minutes on each side, or until meat is no longer pink and juices run clear. Remove chicken from pan and set aside.
Place onions and lemon zest in a medium bowl. Mix in sugar, basil, rosemary, basil and rosemary. Add olive oil, curry powder, paprika, thyme, rosemary and basil mixture. Mix until well blended. Arrange chicken breasts in large baking dish or casserole dish and top with eggs and pineapple. Place chicken in dish.
Bake uncovered in the preheated oven for 30 minutes, or until chicken is cooked through and juices run clear.
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