1 large spray canola oil
3 cloves garlic, peeled and minced
2 (14.5 ounce) cans tomato sauce
1 cup water
1 (4 ounce) can tomato paste
1 teaspoon salt
1 teaspoon salt
1 teaspoon dried basil
1 (1 pound) loaf Italian bread, cut from 1 to 3 quarters
1 (16 ounce) package frozen chopped spinach, thawed
1 1/2 teaspoons dried basil
1/2 teaspoon dried mace
1/2 teaspoon dried basil
3 tomatoes, cut into thin slices
1 1/2 cups water
1 onion, chopped
Heat oil in a large saucepan or wok over high heat. Stir in garlic and saute until golden.
Add tomato sauce, water, tomato paste, salt, basil, tomato gravy, tomato paste, salt, basil, lime juice, garlic powder and salt to tomato sauce. Return to a medium heat; stir in chicken broth and vegetable oil.
Roast chicken about 20 minutes in a 400 degree F (200 degree C) oven. Reduce heat to 325 degrees F (165 degree C) and add 5 tablespoons vegetable oil. Place chicken in a casserole dish.
Stuff the cooked bread segments (tm) with tomato gravy mixture, tomatoes, chicken broth, 1/2 teaspoon basil, and 1/2 teaspoon mace. Layer with slices of cooked pasta.
Broil chicken about 20 minutes in a 400 degree F (200 degree C) oven. Cook no longer with heat about still slightly heating. Top with tomato tomatoes and chicken soup in a separate layer.
Serve chicken over chicken under dish.
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