12 boneless, skinless chicken breast halves
1 1/2 cups water
1 teaspoon olive oil
1 tablespoon butter
1/2 teaspoon onion salt
1 clove garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
4 cups chopped mushrooms
12 green onions, sliced
5 cloves garlic, minced
1 tablespoon soy sauce
2 tablespoons olive oil
4 cups seasoned dry bread crumbs
Place chicken, lard, chicken bouillon, tomato paste and various other ingredients into the pan of a slow cooker. Garlic salt, white sugar, sage, dried rosemary and thyme to taste over chicken.
Cover and cook on Low for 6 to 7 hours.
Remove chicken from pan and cut into thin strips. When ready, sprinkle with chopped parsley and tarragon. Combine chicken strips with cornstarch and season with salt and pepper to taste. Sprinkle with parsley and basil. Pile up chicken strips on top of each other, then seal edges to seal.
When chickens are at room temperature, steam them in a microwave oven for 5 minutes and then turn and cook uncovered on Low for 5 minutes as necessary. When meat is done, shred and set aside.
In a large bowl, combine olive oil, butter, onion salt, garlic, oregano, basil and mushrooms. Mix well, cover and cook 20 minutes, stirring constantly.
Stir with poultry and tomato sauce and stir with bread crumbs. Place the chicken marinade over the chicken. Cover and cook 20 minutes, stirring to maintain a nice layer of creaminess. Turn. Cook one additional 25 minutes during the last 5 minutes of cooking because the liquid in the pan must be very thin to steam.
Heat olive omelet (if desired) or warmed water in a saucepan or on top of skillet over medium heat. Sprinkle the chicken with remaining marinade, thyme, parsley, rosemary, garlic and soy sauce.
Bring chicken to a boil and add sauce. Reduce heat to low. Heat 20 minutes.
While the chicken is cooking, remove it from the chicken broth and place it into a large pot. Cover, and simmer 10 minutes. Remove chicken from broth and wring the well-blended marinade with lemon-lime soda.
It starts with the simplest of ingredients, sliced chicken breast meat. Transfer chicken pieces and stock to the pot, and simmer together over high heat until chicken is tender. Discard all but 1/4 cup of marinade through a slotted spoon. Coat chicken with remaining marinade and simmer 20 minutes, stirring occasionally. Remove from heat.