1/2 cup olive oil
1/2 teaspoon dried basil
8 boneless, skinless chicken thighs
4 ounces Italian sausage
1 (11 ounce) can Italian-style pasta
1 (16 ounce) can white wine
1 teaspoon seasoning salt
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1 teaspoon dried pepper
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon white sugar
Heat oil in a large skillet over medium heat; brown chicken on all sides. Drain grease from skillet; set aside.
Heat 2 tablespoons olive oil in a large skillet. Add chicken thighs and cook over medium heat for 4 to 5 minutes or until golden brown. Remove chicken; reserve for later.
In a small bowl, cook sausage until evenly browned. Stir in pasta and cook until lightly browned. Stir in sausage; add to chicken drippings. Spoon into pan and top with remaining chicken.
Heat oil and vinegar in a large saucepan over medium heat. Reduce heat, and stir in 1/4 cup shredded mozzarella cheese.
Dredge chicken and filling in remaining 1/4 cup shredded mozzarella cheese. Place coated chicken in pan.
Pour remaining 4/5 cup olive oil and vinegar over coated chicken and allow to heat through.
Shred chicken in 4 slices; place over chicken. Reduce heat to low; cook, uncovered, covering, for about 2 minutes. Remove chicken, reserving juices.
Pour sauce over chicken.
Stir lemon juice into chicken mixture; mixture will thicken in heat. Remove skillet from heat. Sprinkle chicken with remaining 1/4 cup mozzarella cheese. Place breast side down and cook for 2 minutes. Discard remaining mozzarella cheese.
Seal all but 3 of the edges of pan with foil; seal remaining foil around top. Place remaining chicken breast in pan. Pour marinade on breast, keeping bay floor cool. Place foil over bird and cook for another minute; spoon marinade over foil in foil. Place bird in pan; cook for about 45 minutes, uncovered. Remove bird and juices; let cool completely.
Place chicken breast in pan. Add stewed tomatoes and 3 cups chicken broth, stirring occasionally. Allow to heat through. Garnish with parsley, dried basil, rosemary, thyme and pepper. Cover and refrigerate overnight.