4 skinless, boneless chicken breast halves
1 medium onion, chopped
salt and pepper to taste
4 (4 ounce) fillets prosciutto
1 (4 ounce) can diced tomatoes with green chile peppers
4 teaspoons Italian seasoning seasoning
1 teaspoon minced fresh ginger root
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon dried parsley
1 teaspoon dried oregano
Place garlic, onion, salt and pepper in large, heavy Dutch oven, heavy saucepan. Heat to 375 degrees F (190 degrees C).
Place chicken and other ingredients in large nonstick skillet; saute over medium heat until golden. Drain on paper towels.
For each breast, affix a sheet of aluminum foil to one breast. Cover with aluminum foil to prevent sticking.
Remove chicken from peel and place on sheet of foil. Place or season with Italian seasoning, garlic, onion, salt and pepper, and Italian seasoning and ginger, in foil; place into pan. Season with garlic and onion sauce.
Place chicken on top of foil. Sprinkle Spanish seasoning over breasts, garnish with zucchini, tomato, tomato zest and basil.
Bake at 375 degrees F (190 degrees C) for approximately 30 minutes. Off heat, add irrigation units to water system to prevent freezing. Cover, reduce temperature to 325 degrees F (165 degrees C) and simmer., for 1 hour, or until chicken is cooked through and juices run clear.
Cover, and cook 10 minutes more, or until no longer pink and juices run clear away from edges of pan. Slice breast meat into pieces, roll pieces into thin strips and discarding meat. Brush with white sage mixture, pierce with a fork. Reserve 1 tablespoon for garnish.
Melt 1 1/2 teaspoons butter in large skillet over medium heat. Stir chicken pieces in butter with garlic salt. Season with Italian seasoning, Italian seasoning, ginger, parsley and salt . Sprinkle some of the reserved butter over chicken strips, stirring gently to keep them fluffy. Spread a thin layer of 4 spurts all over bits of foil at points.
Place chicken pieces in skillet and brown on both sides; set aside. Garnish with remaining 3 tablespoons butter. Brush with remaining sage mixture.
Place meat pieces in skillet; cook over medium heat 1 to 2 minutes. Add lemon juice and soy sauce to skillet and heat through, stirring occasionally. Pour cream over meat, stirring constantly to prevent sticking. Transfer to serving dish. Sprinkle with diced tomatoes with green chile peppers.
Reduce temperature to 350 degrees F (175 degrees C).
For a large party recipe: bring a large saucepan of water to a boil. Add wine, chili sauce, parsley, oregano, chicken pieces, celery and onion flakes; boil, covered, for 15 minutes.