4 skinless, boneless chicken breast halves
1 small onion, chopped
1 2/3 cups stuffed green onions
1 large carrot, sliced in strips
1/2 cup sliced mushrooms
1 (14 ounce) can sliced mushrooms
10 slices white bread
1/2 pound chopped kale
1 carrot, diced
3 cloves garlic, minced
1 teaspoon dried parsley
1/2 teaspoon dried thyme
3 green onions, chopped
1 (16 ounce) can sliced mushrooms, drained
Preheat oven to 350 degrees F (175 degrees C).
Place chicken chunks into shallow baking dish. Cut each chicken breast in half crosswise and spread evenly over chicken. Place on cookie sheet, silver foil shield or waxed paper cover. Bake in preheated oven for about 15 to 20 minutes.
Season chicken with salt and pepper and drain. Mix chicken with remaining ingredients.
Grate chicken by massing together the bread and mushrooms. Place salt and pepper mixture on one side of chicken breast. Carefully dice chicken and brown all over, moving to separate pieces.
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