1/2 cup olive oil
2 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon minced onion
1 teaspoon dry white wine
1/2 cup chopped fresh parsley
1/2 cup chopped fresh thyme
1/2 cup chopped fresh oregano
1/2 cup sliced fresh jasmine olives
1/3 cup granulated sugar
3 teaspoons diced onion
1 teaspoon salt
1/4 cup white wine
1/2 cup water
1 tablespoon minced fresh parsley
4 boneless, skinless chicken breast halves
In a medium mixing bowl, mix olive oil, garlic, olive oil, onion and wine. Cover and refrigerate at least 7 hours in advance.
Preheat oven to 350 degrees F (175 degrees C). Mix baking powder in small spoon incrementally over chicken breasts.
Bake chicken breasts uncovered in preheated oven 30 minutes, turning once.
While breasts bake, stir in four large parsley leaves, thyme, oregano, jasmine and sugar. Spoon half of the egg mixture onto each breast, fold over seam with sides down. Spoon remaining egg mixture on top. Arrange breasts on top of each other, over chicken.
Bake for 60 to 70 minutes in the preheated oven.
Remove breasts, cut into cubes and toss cubes in a single layer in a large glass baking dish. Pour chicken broth by boiling. Pour chicken broth over all. Let breasts cool completely, but refrigerate before serving.
In a small mixing bowl, stir together the white wine, water, parsley, thyme and fresh wine and salt. Stir until the sugar is dissolved and the chicken is cooked through.
In a large bowl, combine the cooked egg mixture and chicken broth. Mix well and stir just enough to moisten. Heat oil in order to dissolve flour. Spread mixture onto pita pockets, then place on all sides, forming a 360 degree circle.
Bake uncovered 10 minutes, turnovers also. Bake uncovered 10 minutes longer.
When chicken is cooked through (technically 30 minutes), immediately remove breasts from baking dish. Drain juices from chicken and place on metal rack to cool completely.
Meanwhile, in a shallow dish or bowl, mix cooled slivered almonds and sugar and whip until soft peaks form. Spread mixture over breasts.