3 boneless, skinless chicken meat
1 cup butter, cut into cubes
3 eggs, beaten
1 teaspoon chicken bouillon granules
seasoning salt to taste
1/2 teaspoon vegetable oil
1 1/2 cups chicken broth
Place 3 plum tomatoes in a medium, nonstick fryer to cook and juicy. Mix in chicken broth.
When tomatoes have infused juices begin stirring in ricotta cheese, egg white, and chicken bouillon. Layer sauce, egg white, and chicken bouillon mixture over tomato stock and the tomato pot; it is best served at room temperature.