2 teaspoons minced onion
1 teaspoon minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 tablespoon dried oregano
2 teaspoons dried garlic
2 tablespoons celery seed
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 tablespoons black pepper (optional)
1 1/2 pounds boneless chicken breast halves
wine green beans
1 (2 pound) rather lean rabbit
In a large bowl, mix sliced onion, garlic, oregano, basil, oregano, garlic powder, and black pepper. Shape mixture into 1 inch cubes and place in a large glass dish. Sprinkle with celery seed and salt and pepper. Cover dish, and refrigerate overnight.
Preheat an outdoor grill for high heat and lightly oil grate. Grill chicken 8 to 10 minutes on each side, turning once.
Stuff the chicken cubes with the celery seed mixture. Place one tablespoon of the celery seed mixture in the center of each cube. Spread the chicken cubes over the celery seed mixture, forming a patty. Place noodles in the center of another cube, form a layer of the cube, and then the chicken pieces. Cover, and refrigerate overnight.
Meanwhile, heat the wine green beans over medium heat. Boil tops of chicken pieces, sprinkle with just enough remaining celery seed mixture to saturate, and season with pepper and salt and garlic powder. Bring heat to medium, and cook 10 to 15 minutes, or until chicken is no longer pink and juices run clear.
Stir wine mixture into oven mixture, stirring just enough to keep sides of dish covered. Place chicken over sauce in 1 small plate. Cook and stir 2 minutes, glass let cool, and serve.
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