1 pound skinless, boneless chicken thighs
1 cup milk
2 tablespoons olive oil
2 tablespoons prepared extract from corn kernels
1 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1 cup cooked or frozen cherry tomatoes
1 cup chopped lettuce
1 cup Italian salad dressing
2 tablespoons wine
1 (4 ounce) can tomato paste
1 (16 ounce) package sunflower seeds
1/4 cup chopped green onions
4 medium salsa peppers (note: Use corn muffin for easier spreading)
Heat oil and milk in medium saucepan one layer at a time, stirring occasionally, until light brown and a shade of orange is obtained (this will vary with beans, onion rank, tomatoes and cow's milk). Let cool.
In a large skillet, cook chicken and brown in oil and milk over medium heat until large pieces of chicken are well coated with oil. Stir in 2 tablespoons olive oil and stir in 2 tablespoons cheese, mozzarella cheese, Swiss cheese, sliced tomatoes and lettuce. Simmer until heated through, stirring occasionally.
Stir in Spanish salad dressing, wine, tomato paste and sunflower seeds, and bring to a low heat (about 30 min), turning often. Baste gently with juices, if desired.
Stir salsa peppers into mixture. Cover and cook about 30 minutes, stirring frequently.
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