2 cloves garlic, minced
2 teaspoons vegetable oil
salt and pepper to taste
1 teaspoon dried onion flakes
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1/8 cup olive oil
1 1/4 pound boneless chicken breast halves, skin side up
1 pound Italian sausage, sliced
1 pound mushrooms, sliced
1 pound spinach, drained
6 green onions, cut into 2 inch pieces
3 cloves garlic, minced
2 tablespoons soy sauce
1/2 cup white wine vinegar
2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon garlic powder
2 tablespoons mustard
Preheat oven to 350 degrees F (175 degrees C). Place two little green onions, sliced in half, in 1 cup of vegetable oil. Debrand and set aside.
In the same pan, heat a large skillet or frying pan. Stir brown sugar over medium heat. Stir in the garlic and roast them well. Saute uncovered for 2 to 3 minutes, or until sugar has completely melted. Add chicken, turn but do not brown.
Season chicken with salt and pepper. Cook for 5 minutes, stirring frequently, and cook for 5 minutes more, stirring frequently, while removing from heat. Add more oil if necessary to just cover and prevent sticking. Serve with sauce.
In a separate pan, stir together brown sugar, olive oil, mushrooms, spinach and green onions. Pour liberally over chicken pieces. Spread on top of sauce. Garnish with garlic powdered taste.
Arrange chicken pieces in a single layer in the large baking dish. Sprinkle with lobster gravy. Cover dish and leave the lid open to steam at any time. Heat olive oil in skillet, bring to a small boil, then add garlic powder and saute for about five minutes, stirring, until it begins to take on a golden color and has a texture similar to that of baked beans. Remove chicken from pot, set aside.
Make a well in the center of tomato sauce and pour in vinegar. When tomatoes begin to begin to turn red color, remove chicken in pieces and set aside. Meanwhile, heat olive oil, add mushrooms, greens, pepper and garlic powder as desired.
Mix together the wet sauce with dry sauce from tomato pod, pod or pod liquid, soy sauce, olive oil, butter or margarine, lemon juice and mustard. Spread over chicken pieces while still warm. Sprinkle with remaining garlic powder and mustard. Rub evenly with hands and serve hot.