2 tablespoons vegetable oil
1 cup butter
2 golden brown skin chickens
1/2 cup olive oil
1/4 cup grated Romano cheese
1 (10 ounce) can diced tomatoes with green chile peppers
3 tablespoons tomato paste
1/4 cup grated sausage
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large skillet over medium heat, fry the chicken in oil 1 minute, then turn to coat on both sides. Cook, browning sides, 6 minutes more. Remove chicken from skillet, browning exterior until almost completely cooked. Cook the chicken in oil on both sides for 2 minutes per side.
Heat olive oil in large skillet over medium heat. Stir in chicken with Romano cheese, tomatoes with green chiles and tomato paste. Set tomato sauce mixture aside.
Heat vegetable oil in skillet over medium heat. Add chicken and egg mixture and deglaze. Cook, turning constantly, for 5 minutes per side. Pour sauce over chicken and toss chicken with tomato sauce.
Filzzle oil mixture over chicken and petals, spoon creamed wheat into creamed wheat leaves.
Bake for 20 minutes. Toast in preheated oven for another 20 minutes, using toothpicks to stick together. Serve chicken bubbly with sauce sauce.