1 1/2 pounds skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 cup chopped onion
1 cup sliced carrots
1 cup sliced green onions
1 medium head cabbage
1 medium head lettuce
1 medium head romaine lettuce
3 tablespoons all-purpose flour
3 tablespoons grated Parmesan cheese
2 tablespoons garlic powder
3 cloves garlic, minced
salt and pepper to taste
Heat oil in a large skillet over medium heat. Add chicken and saute for about 15 minutes a piece, until chicken is cooked through. Drain chicken legs and bones and set aside.
Heat the oil in the skillet over medium heat. Boil the cabbage and cream cheese together and stir in garlic powder, salt and pepper.
To sear the chicken, stir in the flour, cheese, garlic powder, salt and pepper. Remove chicken from marinade, reserving marinade in the skillet. When the chicken is cooked through remove it from the marinade.
Return the coated chicken to the sterilized skillet. Pour marinade over the cavity of the chicken and place it in the skillet. Sift together the salt and pepper and set aside.
Stir the flour mixture over chicken so that all pieces are covered and spread over the chicken. Brush the flour mixture over the chicken and sprinkle with remaining garlic and salt and pepper. Season with bread crumbs to serve.