1 tablespoon vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon ground cinnamon
2 teaspoons dried rosemary, crushed
1 teaspoon salt
1 teaspoon dried ginger
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
ground black pepper to taste
freshly ground black pepper to taste
3 boneless, skinless chicken breast halves
3 tablespoons extra virgin olive oil
2 teaspoons lemon juice
1 cup chicken broth
1/2 cup chicken stock
1 dash chopped fresh parsley
2 large onions, sliced
1 teaspoon Italian seasoning
1 (15 ounce) can cannellini beans, drained
1 (8 ounce) can whole roasted chicken, drained
2 tablespoons Italian-style salad dressing
2 tablespoons fish sauce
1 teaspoon crushed red pepper flakes
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large, heavy skillet over medium heat. Pressure cook chicken in dish for about 2 minutes, only slightly browned. Remove from skillet, cool, and remove duck, skin, and bones. Remove breasts from duck; set aside.
Heat remaining oil in skillet over medium heat. Brown chicken breast as brown as brown butter. Add chicken and olive oil, whisking constantly. Bring to a rolling boil, then reduce heat to low; hold cooking for about 1 minute or until chicken is no longer pink. Pour into pan with vegetables. Sprinkle with lemon juice.
Reduce heat to medium. Sprinkle with parsley and onions. Sprinkle with Italian season, then sprinkle with fish sauce. Cook over medium heat, stirring occasionally, until chicken is no longer pink; transfer and stir to coat.
Pour sauce from pan onto chicken. Sprinkle with parsley and lemon juice mixture; stir gently. Arrange chicken breasts over sauce.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour, uncovered. Cook an additional 30 minutes, or until chicken is crispy and juices run clear. Serve immediately.
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