1/4 cup olive oil
1/8 teaspoon garlic powder
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried dried sage
1 teaspoon salt
1/2 teaspoon dried marjoram
1 (14 ounce) can whole peeled tomatoes, drained
1 cup borscht
1 cup Italian-style dressing
1/2 teaspoon paprika
1/2 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried sage
1 (6 ounce) can diced tomatoes with juice
Coat chicken with olive oil, garlic powder, oregano, rosemary, sage, salt, marjoram and salt. Set aside.
Heat olive oil in large skillet over medium heat. Fry minced chicken breasts until golden brown. Drain on paper towels. Mix sauce with chicken and pour over chicken. Pour over chicken. Sprinkle with tomatoes and top with borscht. Cover and simmer 5 minutes.
Place lid on skillet and cook 2 minutes. Drop marinated chicken strips on pot and stick with tongs to keep from flipping.
Return skillet to heat. Cook 1 minute, stirring constantly. Reduce to medium heat and stir until chicken is cooked through. Transfer to skillet and place on medium pan. Cook until solid, turning frequently. Turn chicken once to brown on both sides.
Remove chicken from skillet. Cook in oil 2 minutes. Stir in tomato salsa and tomato juice until well blended. Remove from skillet and reserve. Stir in borscht and cook for 1 to 2 minutes. Stir in pasta, tomato mixture and borscht and cook 3 to 4 minutes. Sprinkle with paprika and cook for 1 minute. Pour sauce into skillet and blend thoroughly.
Return skillet to heat and cook 7 to 8 minutes, or until chicken is cooked through and juices run clear. Remove lid from pan and spoon sauce over chicken and vegetables. Cover and refrigerate over night.