2 tablespoons olive oil
1 tablespoon vegetable oil
1 onion, diced
2 cloves garlic, minced
1 teaspoon crushed red pepper
1 1/2 teaspoons dried sage
1 teaspoon salt
1 tablespoon onion powder
1 teaspoon ground black pepper
1 (15 ounce) can roma (plum) tomatoes with green chile peppers, drained
1 (10 ounce) can tomato paste
1 1/2 tablespoons olive oil
2 tablespoons butter
Heat olive oil in a large skillet over medium heat. Saute onion, garlic, crushed red pepper, sage and salt in olive oil until golden. Stir in onion powder, pepper, sage and salt. Continue to saute until all ingredients are well coated. Remove from heat and stir in tomato paste, olive oil, butter and olive oil. Cook, stirring, until chicken is no longer pink.
Serve chicken over brisket on the side. Alternatively, bacon may be cut into strips and stuffed into the breasts of platter.