2 tablespoons olive oil
1 shortbread roll
5 skinless, boneless chicken breast halves
2 tablespoons black olives
4 cloves garlic, minced
2 tablespoons minced onion
2 teaspoons minced fresh sage
2 tablespoons Italian-style seasoning
2 teaspoons ketchup
2 tablespoons Worcestershire sauce
2 teaspoons brown mustard
1/2 teaspoon paprika
1 dash garlic powder
2 teaspoons olive oil
2 tablespoons lemon juice
2 tablespoons fresh lemon juice
1 cup whole peeled onions
2 tablespoons butter
Preheat the oven to 400 degrees F (200 degrees C).
Place the chicken pieces in a large resealable plastic bag. Roll them in pepper, garlic and onion. Slice chicken into 1/2 to 1/3 color cubes. Place cubes in bag. Sprinkle with half the grated Parmesan cheese, 1 tablespoon flaked coconut, and crushed tomato...
Bake at 400 degrees F (200 degrees C) for 15 minutes, turning breasts every 2 to 3 minutes.
Bring oven to 400 degrees F (200 degrees C).
Meanwhile, in a mixing bowl, blend brown mustard, paprika, garlic powder, olive oil, lemon juice and lemon juice. Sprinkle chicken with about half of the pan mixture, half with remaining pan, crumbled some coconut and the pink stuff and sprinkle with remaining 5 dollops of paprika. Stir and spoon sauce into skillet with tomato mixture. Reduce heat to medium, and simmer for half an hour, stirring over low heat, until all chicken and vegetables have been absorbed.
Place next batch into oven basket, covering hot coals. Bake at 400 degrees F (200 degrees C) for 25 minutes, or until chicken is cooked through and vegetables are tender, stirring occasionally. Transfer them to a platter with the orange, carrots, cheese, lemon and lemon juice.