2 tablespoons olive oil
2 (4 ounce) boneless, skinless chicken breast halves
1 small onion, cubed
1 (16 ounce) can chicken broth
1 tablespoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried sage
1 teaspoon dried rosemary
1/2 teaspoons salt
1/2 teaspoon cumin
2 tablespoons allspice
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 (8 ounce) can diced red onion
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1 clove garlic, minced
1 (8 ounce) can tomato paste
1 1/2 teaspoons dried oregano
1/4 teaspoon salt
1/2 teaspoon grated Parmesan cheese
Thinly slice chicken into 1-inch cubes. Heat olive oil in a large nonstick skillet over medium heat. Add chicken and saute 2 minutes on each side. Transfer chicken to a medium bowl.
Place onions, garlic and bell pepper in skillet. Add broth and basil and saute 2 minutes on each side. Transfer chicken to a medium bowl.
Add oregano, basil, rosemary, salt, cumin, tomato paste and oregano. Mix all together well; spoon mixture into chicken cavity. Cover and refrigerate overnight.
Preheat oven to 450 degrees F (220 degrees C).
Peel chicken and turn inside out. Dig in 1 tablespoon of the fat and stir to powder the onion and garlic. Mix in tomato paste.
In a large saucepan over medium heat, heat chicken over medium heat, add chicken and onions. Cover, stir, and cook for 15 minutes. Transfer chicken to a medium bowl.
Pour 2 (4 ounce) cans of tomato juice into crab broth. Stir in 1/2 cup lemon juice and 1/3 cup brown sugar, if desired. Season with basil and thyme. Bring to a boil, then remove from heat and stir in red onion.
Pour cream into the crabpot. Coat well with buttercream chocolate glaze. Muddle tomato paste with sugar and whipping cream. Fold whipped cream into crabmeat.
Spoon cream evenly over crabmeat. Garnish with roasted red pepper.
Bake uncovered in preheated oven for 35 minutes, or until hot and bubbly. Serve warm or cold.