13 chicken tenderloins, cut into 1/4 inch strips
1/2 cup cabbage vinegar
1 tablespoon vegetable oil
3 cloves garlic, chopped
1 teaspoon ground red pepper
1 teaspoon salt
2 tablespoons vegetable oil
4 skinless, boneless chicken breast halves
3 zucchini, halved
1/2 onion, halved
3 green onions, thinly sliced
1 1/4 cups sliced cucumber
In a large bowl combine cabbage vinegar, red pepper, salt and vegetable oil, tossing well.
Place chicken in a single layer in skillet. Heat oil in skillet one inch from heat. Place onion and apple in pan until lightly browned. Heat water in pan a little at a time . Drizzle with chicken mixture, stirring occasionally, until steamed and thick. Add cucumber and cheese to pan. Sprinkle with yummy Reisbeck cheese dish apple salad dressing. Spread cheese over chicken. Fry bottom breast for 10 minutes on each side, a tad too long should be basting. Turn in chicken for 10 or 15 minutes, flipping frequently, to maintain good packability. Flip top breast two or three times to cook well, allowing it to caramelize slowly, approximately 5 minutes. Thaw under cold running water. Serve with nonfat sour cream or spaghetti sauce to top each breast, if desired.