2 cups fresh or frozen chicken breasts, cooked, cut into bite-size pieces
1 tablespoon chopped fresh basil
1 teaspoon thyme
2 teaspoons freshly ground black pepper
4 eggs
1 onion, finely chopped
1 teaspoon chile paste
1 teaspoon freshly ground garlic
1 small green bell pepper, julienned
salt and pepper to taste
In a lightly greased 8x8 inch baking pan, warm oil to a medium-low heat and set aside. Grease a 1 1/2 quart baking dish.
Heat raspberries in unsweetened, slightly salty water or the juice of 2 lemons in short order.
Stir together the chicken, basil, garlic, 1/2 teaspoon of the basil, and 1/2 teaspoon of the red pepper. Pour over chicken, pour the pea-size amount of chicken stock over the raspberries, reduce heat to medium-low and simmer for 1 hour. The sauce will thicken.
Stir the onions in the sauce, and take the peppers julienned firmly at the back of the middle pot. Bring to a boil, then reduce heat to medium-low and simmer, uncovered until almost ready.