1 tablespoon olive oil
1 teaspoon dried rosemary
2 teaspoons crushed garlic
2 teaspoons crushed red pepper flakes
1/2 teaspoon ground dried thyme
1/2 teaspoon dried basil
4 cups meat — lean, boneless chicken breast meat - skin not much broken, really easy to get rid of parts if you wish
2 (14.5 ounce) cans divided, cooked chicken chunks, space salted
1 cup dry bread crumbs
4 eggs, beaten
2 teaspoons lemon juice
salt and pepper to taste
1 tablespoon parsley flakes
Heat oil in a large skillet over medium heat. Saute garlic, oregano, oil and tomatoes in a large bowl; reduce heat to medium low. Stir in bread crumbs, eggs, lemon juice, salt and pepper. Season with parsley flakes, salt and pepper; simmer, adding more chicken as needed, if necessary.