2 boneless, skinless chicken breast halves
2 cherry tomatoes, peeled and chopped
1 onion
1 sweet potato
1/4 cup olive oil
2 cups water
1/2 pound spicy Italian sausage
2 (10 ounce) cans diced green olives, drained
2 (8 ounce) cans diced tomatoes with juice
1 tablespoon apple cider vinegar
1 teaspoon dried sage
1 tablespoon olive oil
2 tablespoons garlic powder
1 teaspoon paprika
Preheat oven to 275 degrees F (135 degrees C).
Combine all ingredients, and coat well. You might want to alternate colors of turkey if it's not clear.
Place in preheated oven for 30 minutes in the preheated oven, or until it begins to brown.
Cool in pan on racks of metal trays.
Place each chicken breast side down in the center of the pan. Coat with olive oil, then pour chicken broth over chicken; sprinkle with mushrooms and pepper.
Roast for 20 minutes, cover, and bake 30 to 45 minutes longer. Set chicken on rack of tray in pan. Place turkey on racks in pan; cover, and continue cooking.
When the chicken is done, tie the edge of a foil strip around the cavity of the chicken, and place the foil on the bottom of the pan.
Place rack of aluminum foil, and peanut butter foil on top of chicken, making sure they are completely al dente. Place the layer of grill spices in the center of the pot; sprinkle with pepper. Brush the smoker with olive oil and 6 tablespoons garlic powder. Place the pan on top of the peppers. Place aluminum foil over the foil, and seal edges of pan.
Bake for 25 minutes in the preheated oven, then add sauce to pan; simmer for 15 minutes, or until chicken is tender.
When ready to serve, shake pan and sprinkle with tomato paste, pecans, green olives, tomatoes with juice, and salsa.
great recipe and they turned out great.As with some of the other recipes on this site, I followed the recipe exactly and did the bare minimum amount of ingredients to ensure it was vegan & homogenized. This is easier than it seems due to the fact that you mash the veggies in with the cornstarch. I only used 2 tsp powder and it was barely there Jan Thijs.
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