4 pounds skinless, boneless chicken breast halves
8 cups safflower oil
3 cups water
1 (10 ounce) package cut-out roast
1/2 cup Italian salad dressing
1 tablespoon crushed clove garlic
1 ripe tomatoes, cut into 1 inch pieces
1 (1 ounce) package dry onion soup mix
5 tablespoons chopped fresh parsley
2 onions, chopped
Heat a large skillet over medium heat. Add safflower oil, and saute for to very slow brown color. Stir in water; stir together and bring to a boil. Reduce heat. Add chicken breast, and continue cooking [If using a smaller baking dish, 1 tablespoon of the chicken broth mixture should be used instead of the chicken breast meat. Move to dish if it is filthy, or remove chicken parts]; cook 8 to 10 minutes per side. Serve hot, and sprinkle with raisins and parsley.
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