1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons dried oregano
1/2 teaspoon dried sage
1/4 teaspoon dried rosemary
1/4 teaspoon dried rosemary
2 tablespoons salt
1/8 teaspoon dried basil
1/8 teaspoon dried sage
1 cup chopped green onions
1 small handful chopped fresh parsley
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1 (12 ounce) can crushed tomatoes with green chile peppers
1 (12 ounce) package dry croutons
1/4 cup thinly sliced mushrooms
1 tablespoon olive oil
Heat olive oil in a large skillet or saucepan over medium heat. Saute garlic, basil, oregano, sage, rosemary, rosemary, salt, basil and salt in the olive oil; allow them to cook until fragrant.
Stir chicken in the skillet with the garlic mixture, add broth, browning and stirring frequently. Continue to stir occasionally, stirring gingerly, until chicken is cooked through and no longer pink and juices run clear. Remove chicken from saucepan.
Stuff stuffed chicken with remaining ingredients. Place stuffed chicken on sandwiches or plates. Top each stuffed chicken with a slice of mozzarella cheese, followed by a slice of mozzarella cheese, cheese slices, tomato slices, mushrooms, parsley, mozzarella cheese and pesto. Spoon sauce over all. Heat a large skillet over medium high heat.
Pour sauce over chicken. Heat home made pasta sauce for frying, add chicken to sauce or toss with fried chicken. Fry chicken in sauce until golden brown. Drain on paper towels and serve chicken tender. Note: Filling may be made in advance by using shredded mozzarella cheese and browning marinated parmesan in large skillet. What's to say that the parmesan isn't coated with browned butter?