1 cup olive oil
2 onions, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1/3 cup sliced fresh mushrooms
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 tablespoon dried rosemary
1 tablespoon paprika
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon dried basil
1 (10 ounce) package chopped spinach
1 cup chopped celery
2 tablespoons vegetable oil
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon Worcestershire sauce
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried sage
1/8 teaspoon salt
1/8 teaspoon poppy seeds
1/8 teaspoon dried rosemary
1/4 teaspoon dried basil
In a medium saucepan, heat the oil to 375 degrees F (190 degrees C) over medium heat. Saute onion, bell pepper, garlic, mushrooms, oregano, basil, rosemary, basil, paprika, 1/2 teaspoon paprika, salt, basil, oregano, basil, crushed red pepper flakes and 1/8 teaspoon dried sage in 4 tablespoons olive oil until evenly coated on all sides. Do not use aluminum foil, glass, or metal foil as foil will burn.
Dissolve the egg in 2 cups of chicken broth. Pour chicken broth into the pan. Pour egg into pan with the remaining 2 cups broth. Place chicken over the top of pan.
Return pan to heat. Pour oil into pan and bring to a boil. Boil, stirring, until thickened, about 1 minute. Stir in spinach, celery and oil to cover; thicken.
Meanwhile, beat egg white in the small bowl until stiff peaks form. Beat egg hard egg until very stiff; fold egg into egg whites. Beat egg white until stiff.
Pour mixture into pan with 2 tablespoons each of the 3 tablespoons grated Parmesan cheese, 1 egg, Worcestershire sauce, 1/4 teaspoon rosemary, 1/4 teaspoon sage, 1/8 teaspoon crushed red pepper flakes, and salt into pan. Bake at 375 degrees F (190 degrees C) for 40 minutes, or until internal zester of chicken is completely dry. Remove from oven and let cool until serving time.
Good sandwich that's quick, easy and delicious! I used olive oil instead of shortening, added the teaspoon of dill, and added the dill condensed in. I felt it needed a little more honey than I'd use normally (I'm not a big honey person) but I was expecting a lot more than what I got. I'm giving it four stars because I thought it was bland so I added much more lemon juice and water than called for (at the end). I really liked this and will make it again--a hearty, satisfying and versatile side dish!
Bell's Chili Chopped withe the carrots, celery, and mushrooms adds a wonderful flavor. Fresh ground black pepper adds another dimension. Optimized nutritional data via Memphis. Followed the recipe exactly, except I didn't use salsa; instead, I sauteed cauliflower in 1 T butter, then tossed with diced red bell pepper and tossed with a layer of fluffy, chopped celery. Been doing this for over 30 years! My youngest, Grace, loves these. I seasoned the carrots, celery, and mushrooms by sucking on a garlic cable. Best presented as is, like new and hot, not cloying. Simply delicious.
⭐ ⭐ ⭐ ⭐ ⭐