1/2 cup olive oil
1 cup Italian-style salad greens
2 tablespoons lemon juice
2 teaspoons lemon zest
1 egg, beaten
1 cup chicken broth
1/3 cup crushed cornflakes cereal
1 small tomato, seeded and diced
1 medium onion, diced
2 cloves garlic, minced
1 (2 ounce) can sliced mushrooms, drained
1 (14 ounce) can evaporated milk
1 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried marjoram, crushed
2 teaspoons dried marjoram, minced
1 teaspoon dried thyme, crushed
1 teaspoon dried thyme
4 whole cloves
1 onion, quartered
2 teaspoons basil
1 teaspoon dried oregano
2 tablespoons canned whole cloves
1 teaspoon dried basil
1/2 teaspoon dried chives
1/2 small green bell pepper, diced
1 egg white
4 sprigs fresh parsley
Heat olive oil in large skillet over medium heat. Add salad greens, lemon juice, lemon zest, egg, chicken broth, cornflakes cereal, tomatoes, onion, garlic, mushrooms, evaporated milk, basil, oregano, sage, marjoram, marjoram, thyme, thyme, marjoram, marjoram, chives, bell pepper, egg white, parsley, chicken. Cook over medium heat, stirring occasionally, until vegetables are tender. Remove skillet from heat and allow to cool slightly. Drain grease and reserve.
Stir chicken into skillet, cooking over medium heat for about 3 minutes. Remove chicken from skillet, discarding water. Add olive oil, lemon juice, lemon zest, egg, broth, crushed cornflakes cereal, tomato, onion, garlic, mushrooms, evaporated milk, basil, oregano, sage, marjoram, marjoram, thyme, thyme, marjoram, chives, green pepper, egg white, parsley, chicken. Cook over medium heat for about 30 minutes, stirring occasionally. Reduce heat to medium-low and continue cooking for about 20 minutes longer.
Stir chicken into vegetable mixture. Pour chicken mixture into meat mixture. Cover and refrigerate overnight.
Stir meat mixture into chicken mixture. Spoon mixture into individual serving dishes. Serve warm over rice.
⭐ ⭐ ⭐ ⭐ ⭐