1 tablespoon olive oil
1 large onion, chopped
1 medium head broccoli, grated
3 green onions, chopped
1 medium head cabbage, shredded
4 carrots, peeled and sliced
1 medium head cabbage, grated
1 small onion, chopped
1 bay leaf
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1-1/2 teaspoons dried oregano
1 tablespoon dried basil
1 tablespoon dried rosemary, crushed
1/2 teaspoon dried sage
1/2 teaspoon dried red pepper flakes
1 dash hot pepper sauce (optional)
1/2 cup chopped fresh parsley
Heat olive oil in large heavy skillet over medium heat. Saute onion until transparent, turning blinel in pan. Add broccoli and cook for about 8 minutes, gently stirring. Flute onto a plate. Add spinach leaves, onion, carrot and cabbage. Transfer to the skillet.
Lightly coat potato chips with olive oil. Add parsley and oregano and cook evenly for 5 minutes. Add basil, oregano, rosemary, sage and red pepper flakes. Transfer to the skillet spray.
Transfer the skillet mixture to the dish. Add carrots and cabbage and transfer well. Mix in the onion, bell pepper and oregano; mix thoroughly, putting the zucchini in a plastic bag. Place the cabbage mixture over the chicken breasts and sprinkle with salt and crushed red pepper flakes. Transfer to the skillet and spray with hot pepper sauce if desired.
Add broccoli and chicken to the skillet. Stirring well, heat thoroughly. Transfer to shallow serving dish. Add parsley and oregano. Stirring well, stir in basil, oregano, rosemary, sage and red pepper flakes (if desired). Pour sauce over the chicken.
Cover and let stand about 8 to 10 hours, or overnight, before serving.