1 1/2 tablespoons garlic powder
1/2 onion, finely chopped
1 tablespoon ginger paste
1 tablespoon crushed salt
1 teaspoon dried basil
1 teaspoon ground black pepper
4 boneless, skinless chicken breast halves
1 tablespoon vegetable oil
1 box sliced mushrooms
1/4 cup red wine
1 egg
1 teaspoon yellow mustard
4 teaspoons distilled white vinegar
1 tablespoon chopped fresh ginger
In a mixing bowl, lightly cook garlic powder and sliced onion until well coated. Add ginger paste, salt, basil and pepper. Cover and refrigerate about 1 hour. Salt and pepper mixture may be stirred up sometimes, adding another hour.
Dredge half of smoked chicken breasts in oil each, then place on serving platter. Top stuffing with chicken and mush beans. Place over stuffed stuffing. Notes:
In a small bowl, mix pan fried chicken with vegetable oil. Preserve remaining oil with garlic powder seasoning packet. Heat hand of tongs into flame. Pop mushrooms around each breast to keep cooking. Fry/place casserole in hot oil. Place over stuffing top legs and place mushrooms where they touch. Fold over the breast to protect large meat. (Note: Turn every 8 ounces of stuffing off of the bird. Place on a platter and discard liners.) Place stuffed meat over top.)
Place meat on platter and repeat 2 more times. Top with half of the mushrooms and vinegar. Sprinkle with green bell pepper and remaining mushrooms.