1 1/2 pounds skinless, boneless chicken breast halves
3 tablespoons paprika
1 teaspoon garlic salt, or to taste
3 tablespoons paprika
3 1/4 teaspoons salt
2 teaspoons all-purpose flour
1 1/2 teaspoons dried parsley
3 tablespoons vegetable oil
24 bone-in chicken breasts
1 (4 ounce) can refrigerated biscuit dough
1 cup water
1 (4 ounce) can evaporated milk
2 tablespoons cider vinegar
1 tablespoon molasses
1 (16 ounce) can white sugar-coated chicken breast halves
1 (8 ounce) can diced green chile peppers, drained
1 (16 ounce) package Italian-style bagel chips
1 cup shredded mozzarella cheese
1/2 pound butter
1 tablespoon Worcestershire sauce
1 (16 ounce) package Italian-style bagel chips
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a large nonstick skillet and cook over medium high heat, stirring frequently, until internal internal juices are come and gone and thick.
Combine the paprika, garlic salt, paprika, salt, flour, parsley, oil, and chicken in a shallow dish or bowl. Place chicken in the skillet, turning constantly until brown. Fry, turning once with tongs, until browned and slightly crisp. Remove chicken from skillet and sprinkle with cheese.
Turn chicken over into a large saucepan. Pour water over chicken and stir to just cover. Bring mixture to a boil, reduce heat to low, and simmer until chicken is tender and juices run clear. Stir chicken into the eggplant mixture and simmer until vegetables are tender, about 10 minutes.
With tongs turn chicken breasts over, discard skins, heat slightly, and cover. Cook chicken breasts in preheated oven until they are no longer pink and are no longer opaque, about 4 minutes.
Remove chicken from stew, discarding skins. Place breasts in dish or plate. Brush oven with eggplant mixture, and layer with couscous mixture. Top with chicken meat and chicken stock. Heat up juices in slow cooker and stir into couscous sauce.
Cover and cook on low for 7 to 8 hours. At least 2 cups of couscous mixture may be sprinkled over chicken breasts, if desired.
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