1 (10 ounce) package frozen cut, cooked chicken breast meat
1 onion, finely chopped
1 1/4 cups water
2 tablespoons vegetable oil
2 teaspoons Italian seasoning
1 teaspoon dried minced onion
2 cloves garlic, crushed
1 1/2 teaspoons salt
1 tablespoon dried basil
1 teaspoon dried sage
1 tablespoon dried white pepper
paprika (optional)
1/4 cup sliced fresh mushrooms
1/4 cup sliced fresh mushrooms
1 bunch fresh parsley leaves, garnish
Place chicken in a microwave oven or large pot. Fry in microwave for about 3 minutes on the microwave. Drain.
Heat oil in large skillet over medium heat. Heat onion in microwave for 5 minutes, stirring every 5 minutes (the longer they stir, the drier they get). Stir in chicken and stir-fry until browned and juices run clear.
Place chicken into a microwave bag or large mixing bowl and pour enough water to cover all of the bones. Add chicken and stir-fry for about 30 seconds, turning over chicken while breading.
Add garlic and saute until lightly browned. Stir in salt, basil, sage and pepper; cook for about 4 minutes.
Transfer chicken to a medium bowl and add parsley. Stuff with flour mixture and sprinkle with mushroom and mushroom caps. Pour sausage mixture over all.
In a small bowl, mix together the sauteed chicken and tomato. Stuff with chicken stock or water along with the parsley mixture.
Cover dish and microwave on high for about 1 hour. Preheat oven to 375 degrees F (190 degrees C).
Turn the rice and noodles over to keep warm.
Heat sauteed oil in skillet over medium heat. Add chicken and cook for about 10 minutes, until well browned.
Add breading mixture, mushroom caps and parsley mixture and cook for 5 minutes.
Return chicken to dish and toss to coat. Fold chicken meat and vegetables into the breading. Spoon mixture over all of the chicken and vegetables. Cover sauce and top with parsley.
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