1/2 cup olive oil
2 cloves garlic, minced
2 tablespoons Italian-style seasoning
2 teaspoons dried parsley
1 teaspoon dried basil
1/4 teaspoon dried oregano
4 large tomatoes, seeded and quartered
1 cup water
1 cup whole peeled tomatoes
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup fresh bread crumbs
1 teaspoon dried oregano
salt to taste
1 cup butter
1 1/2 pounds weekend loaves white bread
1 1/2 tablespoons white sugar
2 tablespoons packed brown sugar
1 tablespoon dried minced garlic
1 tablespoon chopped fresh parsley
Pour oil in a large mixing bowl. Stir together garlic, Italian-style seasoning, parsley, basil, oregano and tomatoes. Place bread crumbs in a small saucepan. Stir brown sugar, brown sugar, garlic, parsley, basil and oregano into tomato mixture.
Bring a large pot of lightly salted water to a boil. Add rice and stir. Reduce heat to low. Saute chicken uncovered in a skillet for about 10 minutes, or until it begins to turn golden brown. Remove from heat. Drain, cool and cut into 1/2 inch pieces.
In a large bowl, combine potatoes, olive oil, red wine, water, tomatoes, water, tomato mixture and brown sugar. Mix into rice mixture.
When rice mixture is heated through, gradually pour in butter and brown sugar. Stir in bread crumbs, parsley and garlic. Spoon mixture into 13x9-inch baking dish.
Cover tightly with aluminum foil and refrigerate overnight. Serve warm.