4 skinless, boneless chicken breast halves
1 small onion, diced
1 teaspoon paprika
1/2 teaspoon salt
1 cup chicken broth
1 potato, cubed
1 green bell pepper, diced
1 teaspoon dried minced onion
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried salt
1 egg
1 pound ground saltine crackers
1/4 cup olive oil
Preheat the broiler.
Place chicken breasts in a large pot and cover with water. Bring water to a boil, remove from heat and allow to cool completely.
Place the onion, paprika, salt, chicken broth and potato in a large resealable plastic bag.
Place the meatballs in plastic bag; seal the bag and drain water.
Place chicken breasts into the pot and cook over medium heat until slightly browned. Drain excess fat and place on the foil to keep warm.
Heat olive oil in a medium saucepan over medium heat. Add chicken breasts and fry while still hot. Remove chicken from broth and squeeze liquid out of breasts until clear. Transfer to the pot to cool. Season with saltine cracker crumbs, hot pepper flakes, basil, oregano, sage, crushed red pepper flakes and salt. Combine pan sauce, chicken broth, potatoes and green pepper; stir into chicken mixture gently, stirring constantly. Cook, stirring occasionally, until heated through.