4 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 (1.5 fluid ounce) jigger dried basil
1/2 teaspoon dried oregano
1 (1.5 fluid ounce) jigger dried rosemary leaf
1 teaspoon dried basil, crushed
3 cloves garlic, minced
1 pinch ground nutmeg
12 fresh tomato slices
1 (8 ounce) can tomato paste
1 tablespoon tomato paste
1 tablespoon butter
1 cup water
1/2 cup finely chopped bacon
2 tablespoons dry white wine
12 fresh tomato slices
6 chicken legs
10 medium shrimp
1 large green bell pepper
1 (10 ounce) can mushrooms, drained
Heat olive oil in a medium saucepan over a medium heat. Brown chicken breasts and drain. Stir in oil, basil, oregano, rosemary, basil, garlic, nutmeg, tomato slices, tomato paste, tomato sauce and cheese. Toss well and place chicken breasts into an 8x8 inch dish. Sprinkle with bacon, shrimp and mushrooms. Spoon sauce mixture into dishes. Return chicken breasts to saucepan and cook over medium heat until brown, about 30 minutes.