3 eggs
4 tablespoons vegetable oil
1 1/3 cups water
2 quarts chicken stock
3 tablespoons chicken bouillon granules
1 teaspoon dried marjoram
1/4 teaspoon salt
2 cubes chicken bouillon
3 cubes chicken bouillon
1 tablespoon dried sage
1/4 teaspoon dried parsley
Place eggs in a medium saucepan and cover with water. Let eggs stand 1 hour. Remove from water; place on ice solid, protect from light. Pour in oil, a little at a time, until mixture resembles coarse draft. Increase heat to medium-low.
Brown the chicken on all sides and drain.
Mix together chicken stock, bouillon granules, chicken bouillon, rice and chicken stock. Bring the stock mixture to a simmer and toss gently with the eggs and green peppers. Cook, stirring occasionally, for about 10 minutes or until chicken stock is reduced and rice is tender. Pour chicken liquid over chicken stock mixture and stir well.
When chicken stock and rice are tender, mix chicken bouillon cubes, red pepper flakes, salt, chicken bouillon, poultry seasoning and sage into remaining marinade; let stand to marinate 5 minutes or longer to allow flavors to blend.
Heat oil in a large skillet over medium heat. Stir the flour and egg mixture into skillet; cook 3 minutes or until thickened and stir to coat. Stir in cooked chicken stock mixture, chicken bouillon cubes, 3 chicken crepe tins, 2 tablespoons sage and 1 1 cup pecans.
Preheat oven to 350 degrees F (175 degrees C). Spoon chicken-flour mixture into a 9x13-inch baking dish. Top baking dish with chopped pecans and cheese. Insert lined baking sheet into pan.
Bake in preheated oven for 10 to 20 minutes until chicken is cooked through and cooked through evenly. Remove rack from oven; set aside.
Mix the poultry gravy and cheese. Drizzle over chicken.
Place chicken on baking sheet and brush with egg/wine/Wine Glaze. Bake for 5 or 6 minutes or until chicken is cooked through and juices run clear. Serve with shaved ravioli, ricotta cheese and sliced green onions.