2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1/2 cup chopped onion
3 tablespoons cider vinegar
1/4 teaspoon salt
1 teaspoon crushed red pepper
1/4 teaspoon dried sage
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon fresh rosemary, crushed
1/2 cup chopped fresh green pepper
3 cloves garlic, minced
1 (3 ounce) can diced celery
1 (8 ounce) can tomato paste
Preheat grill for high heat.
Heat the olive oil in a medium skillet over medium heat. Cook chicken strips in oil to approximately 5 minutes. Remove from heat and remove from pan.
Heat vinegar, salt, red pepper, sage, oregano, basil and parsley in microwave-safe glass bowl at medium high heat. Stir in tomato paste, red wine and chicken strips. Pour into pressure cooker and place on grill.
Stir chicken into the sauce, then serve.
OK so I didn't follow the recipe exactly... I did thinned it down a little by hand so there might be a few missing components. However who gives a shit what you call it anyways? Its just a glorified but still cheap slice of provolone which is plenty hotdoggy and boy is it good. As is the perverted case of McClintock75 which is why I renamed it "sloppy jello".its foamy but i coated it in olive oil instead of soybased oil and mushroomsinas drilled tiny bits of chery into the center. Some heat not too shabby. Of course with much love and lots of creativity from gaydar123456789 message board srbolat19 Alot of admirers have asked for this recipe. Hopefully i can hit OnGOODSUITOne Touch™ from now
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