5 skinless, boneless chicken thighs
2 tablespoons olive oil
1 cup shredded Cheddar cheese
1 cup sliced arugula
2 cups cooked chicken breast meat
2 tablespoons olive oil
1 cup chopped onion
1/2 cup chopped celery
1 teaspoon chopped fresh thyme
1 teaspoon fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (8 ounce) can sliced mushrooms, drained
2 cups crushed potato-flour corn
1/2 cup crushed cornflake crumbs
3 tablespoons chopped fresh parsley
Heat skillet on medium to medium-high heat. Add chicken; cook, turning occasionally, for 1 to 2 minutes on each side. Toss in cheese, stir, and transfer to skillet. Sprinkle in vegetables; stir and transfer to skillet. Spoon chicken mixture into 12 large bowl.
Heat oil in skillet over medium-high heat. Add chicken and cheese mixture over chicken and egg mixture. Sprinkle with thyme, oregano, salt, pepper and mushrooms; toss gently to coat.
Return skillet to medium-high heat. Add celery and cornflake crumbs. Sprinkle with parsley. Mix well and spoon into bowls.
Cover and cook over low heat for 3 to 4 hours, stirring twice.