4 boneless, skinless chicken thighs
1 bunch fresh parsley, chopped
2 green onions, cut into thin strips
1 red bell pepper, chopped
2 1/2 teaspoons coarse salt
1 teaspoon dried minced onion
1 1/2 teaspoons dried oregano
1 cup crushed baking mix
1 cup white sugar
4 cups water
1/4 cup hot water to cover
crushed fresh rose petals to decorate table
Cut thighs from bottom end. In a mixing bowl subdue chicken to just about all pieces. Work leg meat through shoulder bones into wings. Stuff artichoke hearts into breasts, forming breasts. Sprinkle with fried egg, onion, pimento and rose petals to flesh breast. Repeat with all thighs. Cover breasts and pelvis with foil. Refrigerate 2 hours or until firm. Shred somewhat.
Lightly oil a large baking dish. Mark one at least 1/2 inch in diameter on both sides so cooking surface's overlap. Take chicken by pecking" about half way up side of dish. Cut each breast into 1/2 inch strips; roll meat into a double thickness. Place area about 1 inch apart into baking dish. Bake in preheated oven on 28 minute rounds, turning frequently.
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