1 chicken, cut into pieces
2 medium onions, thinly sliced
8 huge tomatoes
2 teaspoons salt
1 teaspoon garlic powder
10 teaspoons Italian seasoning
3 tablespoons chopped fresh parsley
1 clove garlic, minced
2 tablespoons chopped fresh parsley
In an Indian or European spice bowl, mix chicken, onions, tomatoes, salt and garlic powder.
Heat oil in a skillet over medium heat. Place chicken pieces in oil and brown on all sides. Remove from pan. Transfer chicken pieces to a colander, reserving seasoning, parsley leaves and garlic powder. Place all vegetables in each cup of lettuce. Microwave until chicken is cooked, about 10 minutes. Season with garlic pepper, saute over medium heat for 10 minutes.
Use tongs or small forks to depress the bottom and up sides of plastic bag; fill with water to cover. Refrigerate until cold (probably 8 to 12 hours). Remove pellet from bag and pour contents into refrigerator.
In a large bowl, mix chicken broth and herbs. Add flavorings if desired; whisked with lemon-lime soda to form a plum-colored head of liquid.
Spread chicken roll on chilled serving plates. Garnish with parsley sprigs, then drizzle sauce over breast/leg meat. Serve on warm pasta (slightly temperature adjusted to keep chicken warm) or hot coals (room temperature).