1/2 cup butter, softened
1/4 cup vegetable oil
2 skinless, boneless chicken breast halves
1 teaspoon olive oil
3 tablespoons brown sauce
3 tablespoons tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon grated fresh ginger root
1 medium head iceberg lettuce
3 tablespoons cherry tomatoes, diced
Rub chicken and place in a large pot with 2 quarts olive oil. Brown on all sides.
Heat butter in a large skillet over medium heat. Saute chicken in brown sauce for about 5 minutes. Add brown sauce, tomato sauce, oregano, basil, marjoram, ginger, lettuce and tomatoes. Continue to simmer for 5 minutes. Remove from heat.
Stir chicken mixture into the pot with the cooked olive oil. Bring to a boil. Reduce heat to low and stir frequently until chicken is heated through, about 20 minutes.
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