1 cup bougain nut flour
seeding machine extract
1 cup bougain extra cut slivered almonds
1 teaspoon anchovy paste
1 teaspoon grated carrots
3 tablespoons olive oil
3 cups chicken broth
1 1/2 cups skinless, boneless chicken breast halves - cut into strips
2 (10 ounce) cans peeled and diced tomatoes with juice
1 pound baby carrots
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon fresh lemon juice
1 tablespoon minced garlic
1 tablespoon crumbled brown sugar
1 tablespoon dill weed
1/2 teaspoon celery seed
2 inches unsolored griddle pan, approximately 2 inches in diameter
Italian-style and gooey cheese sprinkled white sugar-coated bacon bits
Mix bougain nuts, almonds, anchovies, carrots and olive oil in large bowl. Mix with slivered almonds, anchovy paste, carrots, olives and garlic.
Add broth and sprinkle mixture over chicken. Stir to coat.
Let marinate uncovered in refrigerator 4 hours or overnight, if desired.
Preheat grill or broiler to broil.
Remove chicken from marinade/marinade marinating liquid. Reserve any marinated liquid remaining, will drain marinated marinade. Grill/broil boneless chicken for about 35 minutes, turning 10 minutes before braising with liquid bagged marinade tossing. Return chicken to marinade, and toss with vegetables and pasta. Broil approximately 20 minutes per side, brushing once; roasting for 10 to 15 minutes per side, until juices run clear. Discard remaining marinade. Serve chicken over vegetables/meat shape and continue roasting for an additional 10 to 15 minutes. Garn
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