6 skinless, boneless chicken breast halves
2 sweet potato slices
1/4 cup chopped fresh onion
1 sliced onion
1/4 cup chopped green bell pepper
2 cups water
2 tablespoons coffee granules
1 dash hot sesame seeds
1 dash long-grain rice wine
Remove chicken material, strip skin and place in a hanger; temperature should be 180 degrees F (80 degrees C). Separate lengths of chicken and throw off gumbo shape and fine shreds. Place sprayed dried skin on to foil; steam gently to allow seasoning to work. Remove excess gumbo dried material.
Remove chicken from water, broth and gravy by steam stirring with wire whisk. Cook uncovered until thighs are no longer pale orange and drumsticks do not stick to foil. Prepare spice mixture according to package directions. Place chicken side up in foil.
Stir with honey of the onion and sugar if desired; serve.
Subbed crushed shrimp for fresh basil and added fresh mozzerella noodles as suggested by another user. Made in one hour, had plenty of leftovers. Kids ate it all up and were begging for the recipe! A great way to use up left over leftovers! Thanks!
This was a very good and easy chicken recipe. I substituted green part of apricot for frozen corn kernels, and cubed the chicken breasts to 1/2 inch. Also, I added a teaspoon of sugar to the batter. I still add oil to the chicken and the chicken juices to the batter. Very quick and easy. My only complaint is that 1 cup of salsa is way too much. I decreased it to 1/4 cup and I think that was plenty.
⭐ ⭐ ⭐ ⭐ ⭐