1/4 cup olive oil
2 tablespoons baking powder
3 cloves garlic, crushed
1 red bell pepper, juiced
6 ounces chicken, cooked and chopped
Heat 2 tablespoons olive oil in a large skillet over medium heat. Saute garlic and pepper for a few seconds. Remove skin from pepper and set aside. Add chicken and cook until brown. Stir chicken over medium heat until juices are drawn out. Remove chicken from pan, throw out skin and cut into chunks.
Return chicken to pan and brown on one side; remove chicken from pan. Place chicken on array pan. Top with green and top with olive oil.
Remove foil and refrigerate overnight. Gently fold the lemon juice into the pan stew. Coat half is a coating and coat well. Pour a third of the dry corn mixture into the skillet and cook over medium heat until golden brown. Drain fat.
Shred the chicken, freeing oil inside and making sure there is ΒΌ cup of liquid. Warm in microwave for 30 seconds. Stir chicken mixture into the chicken stew.
Over short time period, place the 8 slices bacon wrapped in the center of a large skillet or ovenproof baking dish; cook and stir 1 minute. Slice mushrooms round from stem end to end and fry over medium heat until brown, remove from pan and set aside.
Stir macaroni, ricotta, Montano or Parmesan cheese into skillet and cook for 1 minute. Apply more lemon juice to liquid by filtering of excess with a pastry brush.
Dried basil leaves or parsley may be used throughout. Stir chicken and chicken into the skillet and cook for 3 minutes each side. Me, I like to stuff the end of my chicken with 1 tablespoon olive oil and just spoon sauce over the top. Cover and simmer for 20 minutes.
Stir into chicken (do not overstuff the pan) and cook for 5 minutes. Reduce heat to medium and add sage bake with parmesan, salt and pepper. Cook for 5 minutes on each side. Carefully withdraw chicken from sauce and spoon into the dish.