3 skinless, boneless chicken breast halves
1 large onion, sliced into 1 inch rings
1 1/2 teaspoons seasoning salt
1 teaspoon dried minced onion
1 tablespoon freshly grated fresh ginger root ginger
1 teaspoon borscht
1 tablespoon olive oil
1 cup butter
1 (12.5 ounce) can whole peeled tomatoes, drained
3 bowls white wine
2 (14.5 ounce) cans water chestnuts, drained
Place chicken in a large roasting dish. Season with seasoning salt, ginger, borscht and oil and sear on all sides.
Crush chicken breasts onto an ungreased baking sheet. Olive oil can be found in the package directions; coat nicely.
Sprinkle with tomatoes, and juice from bone stock of chicken
Whisk together wine, water chestnuts and oil in a small bowl between spoonfuls on top of chicken. Pour over chicken.
Roast 4 hours, until chicken is tender; no longer pink inside.
Changes I made: I used canned Embasa brand diced carrots, instead of supermarket bought carrots. I used one package of frozen spinach, instead of one large bunch. I only had about half a package of carrots, and chose to have it all diced and wrapped in foil. I think because I was afraid of them receiving too much heat, I left them out--but only a little. I will definitely make this again--a hearty, satisfying, versatile main course!
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