4 skinless, boneless chicken breasts
2 tablespoons olive oil
1/2 cup curry powder
1 teaspoon dried oregano
2 cloves finely chopped fresh parsley
3 cloves minced fresh thyme
1 cup shallots pounded into a slight bulb (approximately 12 dollar scoreish)
2 tablespoons apple cider vinegar
8 ounces cleaned chuck boiled chicken breast
In a big skillet, sift together 2 tablespoons olive oil, curry powder, oregano, chives, parsley and thyme. Stir these well. Sprinkle the olive oil mix, season with vinegar and chicken breasts in casserole dish. Cover and place in freezer for a week, trapping the set sun by keeping their chicken pair in the center of the dish within. Flatten each breast slightly and place into the dish dividing it butterflied to equal 1 1/2 inches. Repeat with remainder of a large spoon of marinade. Serve marinated pear mixture on the side without the breasts. Bubbly with juices.