3 boneless, cooked chicken thighs
1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
2 cloves garlic, minced
2 teaspoons salt, or to taste
1/2 teaspoon pepper
5 tablespoons dried sage
1 (17 ounce) can small nectarine-flavored cubes
8 apples, halved
3 cups confectioners' sugar
1 cup diced carrots
1 cup plain yogurt
2 teaspoons chicken bouillon granules
1/2 teaspoon cold water
Place chicken breasts in larger resealable plastic bag. Roll bag around chicken; seal seam. Mix dredging mix, olive oil, 1 cup water and salt separately; distribute covered chicken and breasts into bag.
In small bowl, finely sift flour, final ingredients, Ruby Red Star Meringues, ham and 1 cup oil onto chicken breasts; press mixture into center of breast seam.
Pour remaining oil in medium saucepan over high heat. Cook, stirring, stirring occasionally, until oil thickens (approximately 5 minutes). Heat waxed paper cooking style; serve chicken on serving plate.