1/4 cup olive oil
2 large onions, halved
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons lemon pepper
1 teaspoon crushed red pepper
12 boneless chicken breast halves, cubed
1 medium head cabbage, rinsed and scrubbed
1/4 cup water
1 lime
1/2 cup crumbled chicken bouillon
1 cup chopped fresh cilantro
8 (4 ounce) cans stewed tomatoes with green chile peppers, with liquid
1 cup chopped green onions
1 cup chopped fresh cilantro
1 (1 ounce) square sharp processed cheese
Heat olive oil in a large skillet over medium heat. Saute onions and garlic until golden brown; remove and set aside. Stir in flour and salt; cook, stirring, for 1 minute. Stir in lemon pepper, crushed red pepper and lemon zest. Stir into skillet with vegetables, and cook a minute more. Stir into chicken and vegetables. Pour into individual bowls, and serve immediately.
Place a large cabbage in a large bowl. Add water to skillet by adding 1 cup water or tomato juice. Bring to a boil. Reduce heat to low, cover, and simmer, stirring occasionally, for 5 inches. Simmer for an additional 5 minutes, or until chicken is no longer pink and juices of chicken are reduced. Drain and reserve liquid.
In a large skillet or frying pan, heat olive oil over high heat. Fry chicken while still warm, then add flour and salt. Fry, turning once, for 1 minute; remove chicken pieces and set aside. Bring a large pot of lightly salted water to a boil. Add chicken and cook for 1 to 2 minutes, or until chicken is cooked through and juices run clear.
Add tomato sauce and water to skillet. Bring to a boil; reduce heat to medium-low and cook for 2 minutes.
Slice chicken pieces into cubes; add to skillet with vegetables. Heat and stir over medium heat for 2 minutes, stirring constantly.
Remove chicken pieces from skillet; stir well and serve with tomato sauce.