2 eggs
1 cup well-seasoned dry bread crumbs
1 1/2 cups water
1/2 onion, diced
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1 teaspoon dried parsley
2 tablespoons prepared horseradish
1 teaspoon salt
1 tablespoon lime juice
1/4 teaspoon dried basil
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 teaspoon dried marjoram
4 skinless, boneless chicken breast halves - cut into cubes (optional)
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, mix eggs, water, onion, rosemary, thyme, parsley, horseradish and salt. Bring to a boil over medium heat, stirring constantly.
Simmer, stirring occasionally, for about 10 minutes. Reduce heat to low and stir in lime juice, basil and oregano. Cook, stirring constantly, for about 10 minutes. Reduce heat to medium and stir in marjoram (optional).
Place chicken cubes in a 1 1 quart casserole dish and pour the egg mixture over the chicken. Top with basil leaves and season with salt, lime juice and basil. Cover dish and refrigerate for 2 hours.
While chicken's cooking is cooking, place the chicken cubes in a large baking dish, flip and cook for 2 minutes, or until well done.
In a small bowl, mix together the horseradish and Salt. Spoon horseradish mixture over chicken. Then top chicken with basil, then lime juice, basil, oregano, rosemary, marjoram and chicken strips. Cover and refrigerate overnight (or until chicken is cooked, at which time refrigerate chicken if desired). Frying in preheated oven for 2 to 4 minutes, or until chicken is golden brown and juices run clear.
Remove chicken from casserole dish, shred, and cook in hot water for 2 to 4 minutes, or until cooked through and juices run clear. Serve with egg noodles and tomato sauce for dipping.
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