2 cups water
3 250 ml cans tomato juice
2 1/2 cups sweet pickle relish
1 teaspoon dried basil
1/2 teaspoon dried parsley
1 1/2 teaspoons dried oregano
1/2 teaspoon salt-free pepper seasoning mix
1 dash hot pepper sauce
1 pinch ground black pepper
4 cloves garlic, minced
1/2 pound skinless, boneless chicken breasts
1 tablespoon olive oil
10 tablespoons margarine, melted
In a large saucepan, bring water, tomato juice, relish, basil, parsley, oregano, salt and pepper seasoning to a boil. Remove from heat, stirring occasionally, and let cool.
Place the chicken in a large glass dish or bowl. Add 2 1/2 cups tomato juice, tomato relish, basil relish, parsley rellen, oregano, salt and pepper seasoning to the chicken, cover, and refrigerate for 1 hour.
After the chicken has been refrigerated, heat olive oil in a large skillet or deep frying pan, and add chicken. Cook until almost cooked through (is still pink), about 5 minutes. Remove chicken from liquid, open breasts, and place in a skillet with tablespoon of olive oil and stir over medium heat until they are golden. Dredge chicken with paper towels, and place them in a large bowl. Mix olive oil, garlic, and skinless chicken breast with quarter of a cup of chicken broth.
Spoon sauce over chicken and mix until well coated. Transfer skins to the saucepan, and pour tomato mixture over it. Return covered chicken to the saucepan, and cook over low heat, stirring occasionally, until chicken is cooked through (is still pink), about 1 to 3 minutes. Drain chicken, and briefly shred with a fork. Return chicken to the pan with sauce over medium heat, and cook until chicken is cooked through (is still pink), about 1 to 3 minutes. Transfer sauce to a serving bowl, and mix with tomato mixture. Spread chicken over sauce and serve with grated Parmesan cheese.
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