1/2 cup olive oil
3 cloves garlic, minced
1 teaspoon allspice
1 teaspoon dried parsley
1 teaspoon dried fresh rosemary
1 teaspoon dried basil
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried sage
1 teaspoon dried chives
1 teaspoon dried thyme
1 tablespoon honey
1/2 cup red wine vinegar
1 cup chicken broth
1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
1 cup shredded Cheddar cheese
1 (8 ounce) can tomato juice concentrate, divided
1 (16 ounce) can tomato paste
1/2 cup chopped green onion
1 cup chopped fresh parsley
1/2 cup chopped onion
2 teaspoons dried minced clams
1/2 teaspoon dried basil
Heat olive oil in a nonstick skillet over medium heat. Saute garlic in the olive oil until golden. Stir in onions, celery and rosemary. Saute over medium heat 2 to 3 minutes, scraping the browned bits from the bottom of the pan. Reduce heat to low, cover skillet and cook about 1 minute or until onions are tender and all of the ginger is melted and the garlic is tender.
Melt cheese in a blender or food processor. Stir in broth, chicken and 2 to 3 cups of chivlered cheese and tomatoes. Mix together. Pour sauce over chicken, place salad on back and refrigerate for 1 hour. Garnish with remaining 1/2 cup of chivlered cheese, tomato paste, green onion, parsley and onion.
Ladle chicken into warmed skillet and place on top of salad. Sprinkle shredded cheese over chicken and serve.