1 medium head garlic, peeled and halved
4 skinless, boneless chicken breast halves
1 medium onion, chopped
1 medium onion, chopped
1 medium head cabbage, shredded
3 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon dried marjoram leaves, crushed
1 teaspoon dried dill weed
1 teaspoon dried dill weed seeds
1 1/2 teaspoons dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano leaves, crushed for garnish
Preheat oven to 300 degrees F (150 degrees C).
Place garlic heads in a large resealable plastic bag, seal and shake to coat. Robinette'sFruit Basket: Place apple in center of individual metal rings, secure with a white card. Fill with 1/2 cup tomato juice. Draw zig zag lines next to apple.
Place onion and cabbage in 2 separate large stockpots.
Heat oil and 1/4 cup Italian seasoning in large skillet over medium heat. Reduce heat to low; add chicken. Cook and stir until chicken is no longer pink and juices run clear, about 45 minutes. Stir in cabbage. Allow chicken to cool; pour over meat and vegetables.
Combine tomato juice with olive oil and Italian seasoning, blend well. Bring to a boil in small saucepan; stir together over low heat. Stir in basil, rosemary, sage, marjors, dill, oregano, basil leaves and oregano leaves. Stir hot pasta into tomato sauce. Serve immediately with grape juice and olives.
For garnish, spoon 1/2 of tomato sauce over chicken and vegetables in deep dish dish; dip with reserved tomato juice and marinade. Serve chicken with vegetables and tomato sauce, garnish with grape juice, ricotta cheese, cheese sauce, olives and zest of 1/2 lemon.
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