6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1/2 cup all-purpose flour
1 tablespoon chili powder
1 teaspoon dried parsley
1 teaspoon dried thyme
4 slices white bread, cubed
1 teaspoon chili pepper seasoning
3 cups chicken broth
2 tablespoons all-purpose flour
2 cups halved cherry tomatoes
2 1/2 cups chicken broth
Heat oil in large skillet over medium heat. Add chicken; cook and stir about 5 minutes.
Heal through discoloration. Remove chicken from skillet. Remove skin and bones; cool.
Arrange white bread cubes around large pieces of chicken; place in skillet with oil. Brown to about light brown. Stir in ginger, garlic, tomatoes and broth. Stir gently. Remove from heat; stir in melted butter and chicken broth. Serve immediately.
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