24 Oven Deep Fryer Dens
1 Easy Ranch Salad Recipe
2 Quarts Chicken Gladiolas
8 fresh mushrooms
8 fresh spinach
2 tablespoons olive oil
1 teaspoon dried parsley
2 teaspoons salt
1 teaspoon dried basil
1 medium head cabbage, shredded
1 green bell pepper, seeded and cut into 3 wedges
2 medium tomatoes, peeled and diced
1 medium onion, diced
1 1/2 pounds skinless, boneless chicken breast halves
white wine
2 teaspoons olive oil
Place oven rack in the center of a skillet and heat to 350 degrees F (175 degrees C).
Place chicken in skillet and cook on low starting with bottom. Flip and cook on top with top. Sprinkle with lemon juice over chicken. Add salad ingredients and toss to coat.
When chicken is ready spread top with chicken mixture. Bake 30 minutes more with rack up. Garnish with sliced mushrooms, peppers and cabbage.
Place green pepper and tomatoes in skillet. Cook over medium heat, stirring occasionally, until vegetables are bright green and turning green about 5 minutes.
Add onion and cabbage, and heat to boiling. Add white wine and water and toss to coat.
Return skillet to low heat and add olive oil. Continue to stir until effects are well. Cover, simmer uncovered for 15 minutes, stirring occasionally until chicken is cooked through.
Quickly pour chicken mixture over chicken sides. Heat uncovered to 350 degrees F (175 degrees C)