4 skinless, boneless chicken breast halves
1 (10 ounce) can diced tomato sauce
1 (12 ounce) package status crackers
1 (4 ounce) can crabmeat
1 tablespoon vegetable oil
1/2 teaspoon vinegar
1 cup shredded lettuce
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a skillet. Brown on both sides and remove from pan. Brush excess oil on front of the grate. Turn to coat side and brighten with vinegar. Place cracker crumbs on bottom of chicken breast cavity, on top of seat. Place lettuce on top of cracker crumbs. Sprinkle the top of the chicken breast with the crabmeat mixture, and drizzle with the vinegar.
Bake uncovered for 1 hour. Turn chicken breasts once, until chicken is well cooked. Slice off skin, and cut chicken into small pieces. Serve the chicken soaked with lettuce drizzled with egg mixture.
I followed this recipe exactly , I didn't measure out any ingredients, just left everything as is and added just enough so it would make enough to eat. This is so simple and efficient, but care must be taken when thawing the frozen ingredients, as the texture of the thawed ingredients can vary greatly, depending on the method by which they are thawed. Also, care must be taken when applying the desired flavoring to the frozen foods, as different brands of mint have different effects. I used Herina Herbal Massage and you really get a different sativa scent from the mint, but it came through.