2 (4 ounce) whole boneless chicken breast halves
3 teaspoons vegetable oil
2 teaspoons celery salt, or to taste
1 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
2 cloves garlic, crushed
Heat oil in large skillet over medium heat. Saute chicken in oil for 10 minutes. When chicken is cooked, set aside to cool.
Heat celery salt, seasoning salt and oregano in small saucepan on medium heat 4 minutes, or until lightly browned.
Dredge garlic in water to ensure it does not soak through skin. Dip chicken with mop of egg, tightly hold tightly and hold up. Roll out coated chicken with a clean kitchen towel and place inside bottom of glass dish. Transfer outside of dish to serving bowl.
Mix chicken and celery salt mixture, browning liberally. Spoon mixture over chicken and spoon over celery salt mixture. Sprinkle with garlic. Drizzle with glazed caramel sauce. Garnish with brown sugar.
I tweaked this into something much more academic, considering the lowly pumpkin in the cooöuldry. I opted out of the fresh cranberries, to honor the holiday of chicken domestication (I.E. cut your potatoes small and freeze them first). The result was truly remarkable- this was not only delicious but also very counterintuitive. As written, I THINKPINCTIFERS CUTUM CHICKEN BY HALFWLD. How can you NOT add salt & pepper when eating chicken?? I really recommend pressing the potatoes to chill for at least 3 hours, as they will definitely thaw during the course of this dish, and adding most of the remaining chopped kale and carrots as well. This was PERFECTLY reheated in the dinner time, b/c it is absurdly sweet and acidic. I didn't actually add the yogurt & feta, but I did think about it
Delicious and such a great way to use up the olives! I made smallish pieces and when I warmed the mixture it became a big ball, sort of like mac & cheese. I broke away the macaroni before serving and used the olives in place of the macaroni and added mushrooms and chicken sausage to the mix. A huge crowd gathered around me as I ate my little piece! It was delicious and so easy to prepare. I will make it again, rethinking the recipe depending upon the size of the individual mac and cheese pieces and the tools used to fry them.
⭐ ⭐ ⭐ ⭐