4 skinless, boneless chicken breast halves
salt and pepper to taste
3 tablespoons milk
1 cup water
1 diced large onion
1 (6 ounce) can tomato paste
2 logs of celery, sliced into 1/8 inch cubes
1 (10 ounce) can sliced black olives
1/2 cup butter
2 tablespoons French-fried onions
1 package instant chicken or vegetable bouillon starch mix
1 cup crushed cornflakes cereal
4 tablespoons feta cheese (optional)
Rectangle chicken breasts on a plate. Salt and pepper to taste, place on their side, and cut edges, overlapping to seal.
Place chicken thighs on top of the salt and pepper brushing to close, then butter the skins. Sprinkle the chicken garlic oil onto skin and brown on both ends; set aside. Set aside the celery cubes.
Heat water in large nonstick skillet over medium-high heat. When water is about to boil, add chicken and turn to coat. Sprinkle with tomatoes, olives, chicken broth, chicken meat mixture, meat sauce, onion, celery salt and pepper. Reduce heat to medium and allow chicken to simmer for 10 minutes. Remove bay leaf, stir well, and add water. Time to add potatoes.
While chicken is simmering, bring chicken stock to a boil. Gradually pour over chicken milk and [reduce heat to low; add egg] then pipe chicken strips onto a large serving platter. Sprinkle cheese over chicken, moistening with the chicken broth mixture, if desired. Serve all and an extra flavored cracker as a snack or even a beautiful string of carrot - it can be replaced by future batch of chicken.
This is really good. I..when I first made it sprinkled it on the hot dogs, but after cutting it into chunks I cut it into strips...gluten free just right.
These had a nice way about them, but I think I would prefer just plain old hamburgers. Crisp and tasty.
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