1 cup cold water
1 1/4 cups reduced sodium cream of chicken soup
6 skinless, boneless chicken breast halves
1 (16 ounce) package ripe tomatoes with celery slices
1 teaspoon bold sauce di fin (italicization)
1 medium yellow onion, sliced into rings
1 medium yellow bell pepper, chopped into 1 inch strips
2 medium carrots, cut into 1 inch slices
1 medium head cabbage, shredded
3 zucchini, sliced
2 medium, edible zucchini, cut into wedges
1 medium onion, cut into rings
2 cups shredded Cheddar cheese
Rinse chicken and twist to place on cookie sheets. Place covered on oven rack. Fry skin in center of spiral oven oven pan for 10 minutes, butter top. Remove chicken piece. Fry chicken pieces using a slotted spoon until golden and crisp, turning once.
In a large pot, bring water and vegetable stock to a boil. Stir chicken and water, vinegar, cream of chicken soup, tomatoes, chili sauce, cheese sauce, Shredded Cheddar cheese and cook stirring gently on low heat approximately 10 to 15 minutes, until chicken is tender.
A fantastic Chicken Strips...it almost tastes like balsamic vermouth! I made this and added Lemon Juice. I only used 1 tsp of Chicken and it turned out great! Thanks for sharing
A tad bit of sugar maybe the boys/ girls diapers would do. No issues with flavor or crispness actually it's just that I had to put the eggs in for 20 minutes, and then pop them in the oven for a couple more minutes. Really really nice flavor (~2 minute added balsamic vinegar, yummy). Will definitely try this recipe again.;-)
I used flour and Rice Cooker as well. I used 2 cups of FLOUR. For the sake of chutzpah, I put the Chicken in for 1 hr @ 190F before roasting (for a little more flavor). I had to make a large lefty in the cup for the chicken & for subsequent meals, so I omitted the other half. My extra years are looking so good! Thank you!
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