2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/4 cup olive oil
4 slices fresh bread -- cut as desired
1 (10 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
1/2 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon garlic powder
1/2 teaspoon chili powder
1/2 teaspoon salt and pepper to taste
2 tablespoons cayenne pepper
4 carrots, cut into 1/2 inch cubes
1 flower (optional)
1 (5 ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon shortening
4 cups shredded Cheddar cheese
Place oil and water in a large skillet over high heat. Get a heavy wooden spoon so the oil is spread out evenly. Fry chicken for 5 minutes with olive oil, then remove from pan. Add enough water to cover. Fry for 30 minutes, stirring occasionally.
Meanwhile remove bones from chicken and pat dry; place on a plate. Add olive oil and water; heat thoroughly, stirring occasionally, until thick. Drain off excess fat.
Sneak slices of bread on chicken pieces, then add chicken pieces and seasoning. Stir inside thigh, but don't coat. Combine tuna salad, mushrooms, mushrooms, salt, oregano, basil, garlic powder and chili powder, sauteing well.
Dredge chicken breasts in butter or margarine. Transfer skin to bottom of glass dish or casserole dish; pat dry chicken pieces and spoon reserved fish pieces on top. Stir mixture into chicken mixture. Place on top of chicken omelet, spoon mixture over chicken pieces. Serve at room temperature.