3 eggs, beaten
3 (10 ounce) cans chicken broth
1 teaspoon white sugar
1 teaspoon chicken bouillon granules
1 small onion, halved in layer
salt and pepper to taste
8 cloves garlic, thinly sliced
1 tablespoon olive oil
2 tablespoons Italian-style seasoning
1/3 cup whole grain flour
2 tablespoons cornstarch
1 (10 ounce) can tomato paste
16 ounces smoked salmon, drained
Place eggs in the smallest bowl possible into the bottom of a grease-stirring glass bowl. Pour in the broth, sugar, bouillon granules, onion, salt and pepper together, mix well and pour over chicken wings. Cover and refrigerate for several hours.
While the chicken is chilling, prepare tomatoes, fish and onions. Mix well, heat 2 tablespoons olive oil in a large skillet over medium heat. Stir chicken breast halves occasionally to keep from sticking.
Heat 2 tablespoons olive oil in a large skillet over medium heat, sear chicken wings before removing from pan.
Diffuse about 1 tablespoon olive oil onto the top and bottom of each chicken breast half. Fill each breast with about 1/4 cup of diced onion. Cover flank with remaining tomato mixture. Cover and cook for 3 minutes, or to desired doneness. Discard any remaining tomato-vegetable mixture. Finish with a couple of tablespoons olive oil to prevent sticking.
Remove chicken from pan and allow to cool on a wire rack. Serve over a hot grape, salmon or white rice and garnish with sliced almonds.
⭐ ⭐ ⭐ ⭐ ⭐