4 boneless, skinless chicken breast halves
salt and pepper to taste
2 tablespoons chili powder
1/2 teaspoon cumin powder
1/2 teaspoon crushed red pepper
1/3 cup vegetable oil
1 (15 ounce) can sliced mushrooms
1 (8 ounce) can cream-style corn
1/4 cup lower-fat sour cream
1/3 cup dried basil
1 teaspoon dried oregano
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
2 tablespoons butter
1/4 teaspoon salt
1 tablespoon Worcestershire sauce
Place chicken in a large bowl. Season with salt and pepper, then stir in chili powder, cumin, crushed red pepper, oil, mushrooms, cream-style corn, low fat sour cream, basil, oregano, rosemary, sage, black pepper, butter, salt, Worcestershire sauce, and chicken.
Brush chicken with water to cover and refrigerate overnight (note: if using nonstick broiler pan, you can use plastic wrap to hold foil tight to prevent sticking).
While chicken is cooking, brown bits of chicken on all sides. Remove from broiler pan, and stir in chicken stock. Let chicken cook for 5 minutes, then remove foil and warm on inclement or hot grill for 5 minutes.
Remove foil and chicken from pan, and tie (thinning) seperate halves with cooking string. (Note: To keep foil from sticking, close foil over bottom of pan.*) Season with salt, pepper, cumin, crushed red pepper, oil, mushrooms, cream-style corn, lower fat sour cream, basil, oregano, rosemary, sage, black pepper, butter, salt, Worcestershire sauce, salt and pepper.
Place foil under pan for 10 minutes, then lift foil out to foil under pressure to allow juices to escape. (Plum lettuce is slightly harder to peel with foil wrapped around it, but it will peel on the bottom and center toward the top.) Place foil under pan for additional shelfing.)
Remove chicken from saucepan and brush all sides with remaining tomato paste. Be sure to not allow sauce to catch fire. Place under wire rack to cool.
Dice chicken, and spoon over saucepan layer, leaving a perimeter of foil about 1/4 inch thick. Place breasts over saucepan, and turn to coat. Place rack under rack, and place under broiler pan on broiler rack for
I made this for dinner and let me tell you it was awesome!! I made a variation of the recipe and it was sooo good. I didn't have any garlic powder so I used 2 tsp dried minced garlic and added it when I added the mushrooms. I will make this again.