1 pound skinless, boneless chicken breast halves
3 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons dried basil
1 teaspoon dried oregano
8 sheets frozen French bread dough
8 sheets Silken tofu
4 slices white bread, torn into small pieces
2 tablespoons minced fresh parsley
2 tablespoons dried rosemary
2 teaspoons dried oregano
8 green onions, quartered
2 tablespoons olive oil
Heat oil in a large skillet over medium heat. Add chicken and saute until brown; drain and set aside.
Heat olive oil in a larger skillet over medium heat. Add garlic and basil; saute for 5 minutes, stirring occasionally. Mix with chicken and rice. Together, add chicken, bread, spinach, bread and mushrooms. Pour in enough water and their dry liquid will soak into the skillet; allow to stand 1 to 2 minutes. Pour in chicken broth, olive oil, broth mixture, mushrooms and rosemary/ oregano. Bring to a boil, stirring frequently. Temperature should still be slightly above 200 degrees F (95 degrees C).
Reduce heat to medium-low. Stir in flour and cook, stirring, until mixture is thickened; pour chicken mixture into skillet for 1 minute or until golden and bubbly. Top with steak and pork, then potatoes. Simmer until potato mixture is heated through; serve while still warm.