1 cup oil for frying
1 cup white vinegar
1/2 teaspoon garlic powder
salt and pepper to taste
2 eggs
4 boneless, skinless chicken breast halves
2 (3 pound) potatoes, peeled and cubed
1 cup sliced onions
1 cup sliced mushrooms
1 cup sliced zucchini
5 tablespoons shredded mozzarella cheese
1 cup parsley
1 teaspoon dried oregano
1 teaspoon basil
1/2 teaspoon dried basil
Fry chicken on both sides in flipping and lightly pressing it against the bottom for about 5 minutes or until chicken is no longer pink. Fry chicken breasts a minute on each side before flipping.
In a large glass bowl, stir together 1 cup of oil and vinegar. Next, mix in garlic powder. Mix in salt and pepper. Mix in eggs, chicken, potatoes, onion, mushrooms and zucchini. Pour into greased or nonstick 9x13 inch deep dish dish. Top with cheese, parsley and oregano. Cover and refrigerate for about one hour or until chicken is tender.
Without marinating breasts throughout cooking, broil chicken breasts as desired until done. Do not flip breasts. Remove foil from broiler pan in wet pan; place breast side up in glass dish or under oven broiler pan or in pan of steamer tray.
Meanwhile, in inner skillet, heat chicken on medium-high heat until golden brown. Remove thighs; cut into pieces.
Fry chicken fins over medium heat until done. Remove tongs from breasts. Put breast pieces on hot plate; place belly on coals (if you grease pan, place on broiler rack). Heat chicken thighs while broiling to desired crispness. Cook 4 to 5 minutes or until thick. Separate sauce; pour over chicken. Top with chicken while broiling; serve.
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