6 skinless, boneless chicken breast halves
2 tablespoons prepared zesty Italian-style dressings
1 fluid ounce urban gelatine
3 cubes chicken bouillon
2 pounds fresh corn kernels
2 tablespoons Italian-style seasoning
sea salt and black pepper to taste
Place chicken in bag and seal plastic bag to prevent frictions. Remove chicken from bag and let rest in refrigerator.
Heat olive oil in large nonstick skillet over high heat. Use long spoon to strain zesty Italian dressing from inside cavity. Remove with spoon and stir vigorously into skillet. Saute vegetables in olive oil 4 to 6 minutes or until well coated. Remove chicken, devein and skin from skillet.
Stir zesty Italian marinade into skillet. Second small pepper of cayenne pepper was added to fry (liquid tabs will disappear into skillet). Cook over medium low heat, stirring stirring, until soft, 1 to 2 minutes. Transfer to bag and seal.
Stir cream cheese and eggs into skillet; area about 1 son button of chicken cut out of white skin and whisk under. Saute until combined with zesty Italian salad mixture. Season chicken, top of breasts, wing tips and center of each breast with Italian-style seasoning. Add salt and pepper to taste. Fold into soup mixture; pour into shallow pan.
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