2 tablespoons vegetable oil, divided
2 breasts chicken, cut into 1 inch cubes
1 tablespoon vegetable oil
1 onion, chopped
2 cloves garlic, minced
salt and pepper to taste
1 (28 ounce) can kidney beans, drained
4 eggs, beaten
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon dried rosemary
1/2 teaspoon salt
1 dash Worcestershire sauce
1/4 teaspoon dried parsley
Heat the 1 tablespoon oil in a large skillet over medium heat. Add chicken pieces and saute for a few minutes on each side, until well browned.
Add the vegetable oil and onions, garlic, salt, pepper and mushrooms. When the chicken is about to brown, add the salt, pepper, mushrooms, oil and eggs together, stirring until all ingredients are well blended.
Add chicken stock, beans, eggs and salt and pepper. Reduce heat by half, cover and simmer in the refrigerator for 30 minutes.
Remove chicken from the refrigerator and stir in tomato sauce (see Note). Season with basil, paprika, rosemary and salt and pepper. Discard basil sauce.
Stir chicken mixture into the chicken stock, dressing and tomato sauce.
Cover and simmer for another half hour.
Remove chicken breasts from marinade. Heat a large skillet over medium heat and add chicken. Saute chicken breasts for several minutes on each side, then cut into cubes. the bread cubes should be golden brown, but not crisp, and the mini muffin-size pieces of chicken should be inserted into the seam. Remove from marinade.