1 tablespoon vegetable oil
1 small onion, chopped
1 1/2 teaspoons Worcestershire sauce
1 cup chicken broth
1 1/2 pounds skinless, boneless chicken breast halves
2 cloves garlic, minced
1 teaspoon salt
1 teaspoon saltine cracker crumbs
1 teaspoon dry mustard
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1 teaspoon dried marjoram, chopped
1/2 teaspoon dried parsley
In a medium pot heat oil over medium heat, saute onion in vegetable oil until tender; remove from heat. Mix in Worcestershire sauce, chicken broth, and chicken; cover, and simmer for about 15 minutes.
In a medium skillet over medium heat, brown chicken breasts in vegetable oil, measuring approximately 1/4 inch thick; drain off juices. Add garlic, salt, saltine cracker crumbs, dry mustard, oregano, basil, marjoram, thyme, marjoram, parsley, and salt and pepper to taste.
Reduce heat to low and place ribs in a large stock pot, carrying water to a boil. Bring to a simmer, then reduce heat to low. Cover, simmer for 5 minutes, then reduce heat to low and simmer for 1 hour.
Remove ribs from pot. Slice rib steaks into 1/2 inch strips. Place steaks in broth; reduce heat to medium low and simmer for 5 minutes. Remove steaks from broth, reserving marinade.
Return steaks to pot. Heat oil/canola oil in a medium saucepan over medium heat. Stir in garlic, salt, and pepper; cook, stirring occasionally, for 3 to 4 minutes. Add chicken and tomato juices; simmer briefly. Add wine and saltine cracker crumbs. Stir gently for about 1 minute.
Pour in wine and saltine cracker crumbs. Stir gently for about 1 minute.
Return steaks to pot. Stir in pan juices and olive oil/canola oil, then bring to a boil. Cover, reduce heat, and simmer for 10 minutes, until tender. Add basil and marjoram. Stir gently for about 10 minutes.
Return steaks to pot. Place steaks in the pan juices, and sprinkle with olive oil, tahini, and parsley. Sprinkle with marinade; cover. Cook 20 minutes.
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