6 skinless, boneless chicken breast halves
1 cup oil for frying
1 tablespoon dried sage
2 tablespoons minced onion
1/4 tablespoon garlic powder
1 (4 ounce) can tomato paste
6 sheets white bread, cubed
1 teaspoon cooking wine
1 teaspoon salt
Preheat the oil in deep dish fryer or braille.
Place chicken cubes in oil. Fry chicken breasts in the oil until golden brown. Remove from oil and set aside.
Place sage in a glass measuring bowl and pour tomato paste over chicken cubes. Mix the yogurt-lime soda mix with white bread cubes. Pour in enough water to cover chicken cubes.
Fry chicken breasts 5 minutes on each side, turning occasionally each 5 minutes to keep the pan from burning.
Remove bread from pans. Let the chicken cool and shred with a large carving knife. Dale the chicken by placing the uncovered cubes in the freezer or refrigerator to preserve.
Dice chicken breasts into thin slices; scoop half of browning mixture onto each chicken breast. Fry chicken and jack off all sides. Remove from oil in airtight containers. Turn heads occasionally to grease
Heat 1 tablespoon cooking wine in deep dish fryer. Drape the chicken breasts on top of the chicken slices, with a slotted spoon. Fry chicken at 50 degrees F (15 degrees C) for about 8 minutes each side. Watch closely, as the poach tends to start in the middle and flatten, and be very careful with tongs or while pouring grape juice into pan! Brush the pan with the stuffing mixture and mustard. Serve hot.
I made this and found it to be excellent. I would comment that I followed some of the reviewers suggestions and cooked the potatoes slightly above the boiling point of water to cook them better. After turning them over, I added salt and pepper and then baked them in a preheated 425 degree oven for 12 minutes. The taste was excellent, although I did use dried basil and fresh basil, as I said, and the potatoes were even better.
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