6 skinless, boneless chicken breast halves
2 onions, sliced
4 cloves garlic, minced
1 1/2 teaspoons salt
6 sprigs fresh mint, finely chopped
1 bay leaf
1/2 teaspoon paprika
1/2 teaspoon mustard powder
1/2 teaspoon soy sauce
1 tbsp mustard oil
2 teaspoons Worcestershire sauce
2 teaspoons chopped fresh parsley
Place chicken in a large resealable plastic bag. Add chicken and onions and toss to coat. Cover and seal bag. Place in refrigerator.
Heat a large pot, add medium loss capacity oil and saute chicken over medium heat for about 5 minutes. Stir in salted pepper and soy sauce. Heat to medium-low and add garlic. Add salt and crushed red pepper and shake well.
Hold chicken in large resealable plastic bag. Add green bell pepper, tomato, bell pepper and shallots. Return to a boil. Hit completely with all but 2 tablespoons oil. Remove from heat. Toast bread with chicken and onions in small cooking-pan-size skillet over medium heat for about 5 minutes each side. Stir in parsley.
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