4 skinless, boneless chicken breast halves
4 skinless, boneless chicken breast halves
4 skinless, boneless chicken breast halves
1 1/2 cups water
1 teaspoon paprika
1 teaspoon dried minced onion
1/4 teaspoon dried oregano
1 teaspoon dried rosemary
2 tablespoons vegetable oil
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon dried sage
1 cup onion, halved
1 cup canned mixed vegetables
In a large bowl, wash chicken breasts well. In a medium mixing bowl, arrange the chicken and water over the chicken. Mix together in a large bowl, using a knife or pastry blender to make a fine paste.
Heat oil in a medium saucepan. When oil has bubbled a bit, stir together the paprika, onion, oregano, rosemary and vegetable oil.
Remove chicken from broth and pat dry from skillet. Sprinkle with salt, paprika, sage, onion and mixed vegetables.
Bring saucepan to a boil and continue to heat over medium heat until boiling. After twelve minutes, remove chicken from liquid and place in a large bowl. Cream with a spatula or wooden spoon until smooth. Pour chicken mixture into a rolling dish or casserole dish.
Bake uncovered at 350 degrees F (175 degrees C) for approximately 40 minutes, or until chicken is cooked through and no longer pink inside.