4 boneless, skinless chicken breast halves
1/2 cup chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 pound crumbled spicy grape tomatoes
1 small Tbsp. olive oil
1 tablespoon whiskey
1 clove garlic, minced
3 slices hot dog, diced
1 bunch lettuce - torn or shredded
Place chicken, green onions, garlic powder, salt, grape tomatoes and oil in large (2 quart) fryer or large pot and brown lightly. Stir in whiskey, pizza sauce, vinegar, chicken bouillon cube ($15 for 2 cups), egg, olive oil and garlic. Blanch and cover and cook in oil and vinegar mixture for 20 minutes, turning chicken once.
Remove chicken from oil and vinegar mixture, place on platter or rack. Cover and cook the other 15 minutes. Serve on tortellini or lettuce, with chicken, pocket/palm salad or sandwich, or tarragon if desired. Serve chili if desired.
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