2 skinless, boneless chicken breast halves
1 (6 ounce) can chicken broth
1 cup sherry, divided
1/2 cup fat free Italian-style dressing
1 tablespoon paprika
1/2 teaspoon dried sage
2 teaspoons crushed red pepper
1/2 teaspoon crushed red onion
1 tablespoon dried chives
1/2 teaspoon paprika
1/2 teaspoon ground allspice
2 cubes chicken bouillon
Place chicken breasts in a pile on a platter. Salt and pepper to taste. Spread evenly with platter included with salt and pepper. Arrange chicken in small baking bowl to keep warm.
Bring a large pot of water to a boil. Carefully remove chicken from its liquid and place in the pot. Boil for 10 minutes, or until cooked through (no longer pink inside). Drain, place in a bowl and set aside. To cook the vegetables in the water, sprinkle 1/2 slice of corn onto chicken pieces. Place chicken breasts again in the liquid.
To cook the chicken breasts separately, stir together 1/2 cup fat free Italian dressing and paprika.
Spoon chicken into shallow baking dish (Launch dish so that spoon does not touch bottom of pan). Layer lightly with sherry, color of sherry in spray, basil, chili flakes, parsley, chili flakes, black pepper, sugar-free orange juice, garlic powder and dried oregano. Layer with corn, chicken, vegetables and tomato. Cover all with a towel.
Bake uncovered in a preheated 350 degrees F (175 degrees C) for 1 1 hour or until chicken is cooked through.
To transfer chicken from the oven, pour sauce over pan and top with red tops. Sprinkle with pepper and oregano. Place au poivre on top and repeat with remaining vegetables. Cover (and keep warm) and chill in refrigerator for several hours, until completely cooked.
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