6 skinless, boneless chicken breast halves
1/4 cup Tahini
1 teaspoon ground black pepper
1 1/2 teaspoons garlic powder
1 tablespoon dried basil
2 teaspoons dried rosemary
6 boneless chicken drumettes
6 (7 ounce) cans tomato sauce
1 small onion, chopped
1/2 teaspoon crushed red pepper
2/3 cup chopped celery
1 (8 ounce) can miso soup
Place chicken breasts in a large, nonstick skillet over medium heat. Stirring well, cook and stir 3 to 4 minutes, turning once, on each side. Add the Tahini, pepper, garlic powder, basil and rosemary. Cook twice; keep an eye on the bottom and sides of the breast. Add the tomato sauce and onion and the celery. Turn chicken breasts over, scraping up the browned bits. Transfer chicken to hot oil pan or stock pot and cook 15 minutes, turning, until chicken is no longer pink and juices run clear.
Remove chicken and brown on each side. Add chicken stock by thawing and scraping up all spots of browning on outside of chicken halves. Remove drumettes from broth and reserve.
Add tomato sauce, tomatoes, onion and celery to chicken breasts and dishtop remaining portions of chicken drumettes. Add chicken drumette/juice to the sauce.
Return sauce to pan and add chicken drumettes to sauce.
Bring chicken to a boil and cook 10 minutes, stirring occasionally. Reduce heat to low and cook 10 to 15 minutes, or until chicken is very tender. Remove drumettes from sauce and remove breasts. Discard remaining chicken drumettes.