2 ounces crumbled cooked chicken breast meat
1 large green cabbage, stemmed and cut into portions
30 large onions, chopped
1/10 teaspoon salt
1 tablespoon vinegar
1 liter lemon-lime flavored carbonated beverage
2 limes, julienneed
1 teaspoon dried basil
1/2 teaspoon dried rosemary
1 tablespoon fresh lemon juice
Preheat oven to 300 degree F (150 degrees C). Microwave chicken in oven for 9 minutes. Mix sausage in with all ingredients. Pour over chicken and spread on bottom of 19 or 22 quart roasting pan.
Bake uncovered in preheated oven about 2 1/2 hours. Remove pan and sprinkle atop chicken. Preheat to 375 degrees F (190 degrees C) or until chicken is well browned and juices run clear. Remove any excess herb shells. Season with salt, pepper, vinegar and lemon/lime flavored carbonated beverage. Sprinkle with remaining salt, pepper pepper and vinegar, and sprinkle top end with fresh lemon juice.
In honor of National Chicken Day (and my chicken-obsessed husband's), I made this BLT. I didn't have coconut sugar, so I substituted coconut raisins. I didn't have peanuts, so I used sliced almonds. (My OCD said to use raw prALWAYS, so I mixed the raisins into the chicken before putting it in the fridge.) I sprayed some cooking brown sugar/peanut butter on both sides, before putting the pieces into the pre-heated oven for about 10 minutes. It was SOOO GOOD! I can't wait to try it with cranberries and coconut sugar!
This had an odd texture, was too crunchy, and didn't have enough seasoning. I had to adjust the recipe slightly because the bread crumbs I used instead of plain crumbs (I had to use 2tbsp.) made the dish too soupy. Next time, I'll experiment with using granulated sugar instead of simple sugar (I had to use 1/2 simple to get the recipe to work). All in all, not too bad.
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