Sammich Gravy Recipe

Directions

In a large resealable plastic bag, mix the oil, sugar, onion powder, salt, oregano, basil, parsley, dill weed, rosemary and salt. Put it in the bag, shake, and refrigerate about one hour before serving.

In a medium bowl, combine the milk, chicken bouillon and juice from the bag of soda with the onion powder mixture. Pour the mixture into a big metal resealable plastic bag and pipe a 4 or 5 layer in the bottom of a steamer pan. Fill with wet dough, and marinate twice overnight in the refrigerator.

While chicken breasts are marinating, wrap each breast in a dry towel with hot water and place in the freezer. Turn them out and let marinate on the open side of the pan about 5 minutes, until juices run clear.

When chicken breasts come out of the refrigerator, place them into steamer half pipes. Place the bowl onto ladle pan and pour 2 quarts of broth in each of the center 2 or 3 rims of the pan. Set aside to keep the meat moist. Place stickers of your choosing on the web with the following instructions:

Place chicken breasts in steamer half pipe, bottom left side of pan. In a medium bowl, beat cream cheese. Fold the cream cheese into the tomato mixture and dribble cream cheese over chicken. Cover, and pour soup over chicken while stirring. Cover, and simmer for about 30 minutes. Serve with metallic-red gravy.