6 skinless, boneless chicken breast halves
2 tablespoons olive oil
4 skinless, boneless chicken breast halves, diced
1 2/3 cups bread crumbs
1 tablespoon seasoning salt
1/3 cup chopped fresh parsley
3 cloves garlic, minced
4 teaspoons dried basil
1/2 teaspoon dried oregano
2 teaspoons dried sage
2 teaspoons dried oreen
1 teaspoon salt
1/4 teaspoon white pepper, divided
1/2 cup warm water
1 1/2 tablespoons soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons olive oil
1 teaspoon red wine vinegar
1 teaspoon white sugar
1 dash crushed salt
4 plum tomatoes, sliced
Heat 1 tablespoon olive oil in a large skillet over medium heat. Coat chicken with olive oil. Stir in 2 cups chopped parsley and 2 cloves of garlic.
In a separate small bowl, stir together 1/2 cup chopped parsley, 2 tsp garlic, seasoning salt, parsley mixture, 1/3 cup bread crumbs, seasoning salt mixture, garlic, 1/2 cup tomato. Mix together with 2 teaspoons olive oil 1/2 teaspoon crushed garlic and 1/2 teaspoon crushed basil.
Arrange chicken in a single layer on a medium baking sheet. Heat 1/2 cup olive oil in skillet, then add chicken and fry, turning once, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken on baking sheet, and drizzle with remaining 2 teaspoons olive oil.
Bake uncovered in preheated oven for 30 minutes, or until chicken is cooked to desired doneness.
Remove chicken from oven, and turn. Cover grill, and brush with remaining 1/2 cup olive oil. Brown chicken over medium heat for 1 minute, until no longer pink in centre. Remove skillet from oven, and brush with remaining 1/2 cup olive oil.
Remove chicken from oven, and brush with remaining 1/2 cup olive oil. Chop flesh, and place on platter.
Place plum tomatoes on platter, and drizzle with remaining 1/2 cup olive oil. Cover, and sprinkle with remaining 1/2 cup crushed garlic. Place plum tomatoes on top of plum tomatoes.
Cook chicken over medium heat for 5 to 7 minutes in the preheated oven, until no longer pink in centre. Place chicken on platter. Sprinkle with tomato slices, and custard evenly over chicken. Spread plum tomato filling over chicken, and layer with plum tomatoes.
Return cooked chicken to oven, and cook 5 minutes more, uncovered. Discard skillet and tomato sauce.