6 skinless, boneless chicken breast halves
2 teaspoons olive oil
1 teaspoon onion powder
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1 tablespoon Old Bay Seasoning Ingredient for seasoning
1 (3 pound) whole chicken, cut into 1 inch pieces
1 (10 ounce) can sliced ripe olives
1 1/4 cups water
2 tablespoons crushed oregano
1/2 teaspoon dried basil
1/4 teaspoon paprika
2 tablespoons Old Bay Seasoning Ingredient for seasoning
1 (6 ounce) can tomato soup
1/2 teaspoon Old Bay Seasoning Ingredient for seasoning
1/4 teaspoon garlic powder
2 tablespoons Old Bay Seasoning Ingredient for seasoning
6 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 teaspoon onion powder
1 teaspoon salt
3 teaspoons white sugar
2 teaspoons paprika
2 teaspoons Old Bay Seasoning Ingredient for seasoning
2 tablespoons tomato soup
2 teaspoons Old Bay Seasoning Ingredient for seasoning
1 tablespoon garlic powder
2 tablespoons Old Bay Seasoning Ingredient for seasoning
6 chicken breasts
Heat olive oil in small skillet over medium heat. Saute chicken in olive oil 4 minutes on each side then add 2 tablespoons olive oil, onion powder, salt, and oregano. Boil 5 minutes or until chicken is golden brown and juices are clear. Pour vinegar over chicken and stir to serve.
Heat 2 tablespoons olive oil in small skillet. Saute green pepper and onion in olive oil 2 minutes or until tender. Add wine and chicken broth in skillet. Simmer for about 15 minutes, stirring occasionally.
Stir chicken breasts into chicken broth and rice. When chicken breasts are cooked, add flour to thin. Stir fry 1 minute or so while adding 1/4 cup olive oil, then spoon chicken into a 9x13 inch baking dish. Top chicken with 1/4 cup olive oil, then 1/2 cup flour, then 1/2 cup vinegar and 1/2 cup wine. Pour chicken oil mixture over all. Cover and refrigerate overnight.
When the chicken is warm, add egg yolks, flour, vinegar, wine and flour mixture to the chicken. Mix well and sprinkle with salt and pepper.
Bake uncovered for 20 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from baking dish and serve with parsley.