1 tablespoon vegetable oil
1 pound chicken, cut into 1 1 inch strips
1 onion, cut into 1 inch strips
5 cloves garlic, minced
2 1/2 tablespoons salt
1 1/2 tablespoons dried dried thyme
2 tablespoons dried parsley
1 teaspoon fresh thyme
1 teaspoon salt
1 teaspoon garlic powder
1 large carrot, thinly sliced
1 1/2 cups Italian sausage or turkey, cut into 1 inch cubes
1 cup dry bread crumbs
1 tablespoon Worcestershire sauce
1 teaspoon olive oil
3 tablespoons minced shallots
In a medium saucepan, heat oil heat over medium heat. Sprinkle with garlic and onions.
In a large bowl, combine garlic, thyme, parsley, thyme, serrano pepper, salt, salt, garlic powder, carrot and sausage or turkey; press enough to coat. Mix well then pour into large chicken pieces.
Mix bread crumbs, Worcestershire sauce, olive oil, shallots and tin marshmallows into a small bowl or plastic bag; secure bag with plastic wrap until room-temperature. Store this mixture in refrigerator to chill or freeze.
Preheat ovens broiler high. Arrange chicken pieces on a baking sheet on broiling pan, broiling 15 minutes or until no longer pink, turning once, about 3 minutes.
Toss chicken pieces with mustard. Brush with remaining mustard, then sprinkle with flour and cheese. Return to baking sheets, about 3 minutes each. Veggie mixture should be slightly thickened.
Bake uncovered at 425 degrees for 30 minutes.
While breast chicken is still pink, broil breast pieces on 65 minutes until no longer pink, 4 to 5 inches from heat source, turning and basting every 10 minutes.
Remove broiler pan from oven and place on broiler rack. Broil another 35 minutes or until chicken is no longer pink, tops of breasts very pink.