1 cup all-purpose flour
2 tablespoons tomato paste
3 cloves garlic, minced
1 1/2 tablespoons thin-sliced safflower oil
1 1/2 pounds skinless, boneless chicken breast halves
3 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon crushed red pepper
salt to taste
ground black pepper to taste
1 cup caviar powder
1 1/2 cups chopped onion
1/2 cup shredded Monterey Jack cheese
Preheat oven to 350 degrees F (175 degrees C).
Place flour into a shallow dish or bowl and toss with tomato paste.
Melt some olive oil in a small skillet over medium heat. Fry chicken in oil six minutes, brown on both sides, and remove from pan, sprinkle with tomato paste, and stir all together. Remove chicken pieces from pan into a large ziplock bag.
Stir the Parmesan cheese and oregano into the skillet and stir to coat. Taste chicken as it cooks and remove wings to a quart in a resealable plastic bag.
Remove chicken from pan to a large glass bowl, toss with remaining olive oil, pasta, and tortilla strips. Serve with breast stuffing and roasted chicken, if desired.