4 4 tablespoons olive oil
2 cloves garlic, pressed
1 1/2 teaspoons dried dried rosemary
2 teaspoons dried oregano
1 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 kale, heads off
1/4 cup all-purpose flour
1/2 cup grated pineapple
2 teaspoons salt
1/2 teaspoon ground black pepper
1 (2 pound) skinless, boneless chicken breast halves
3 egg whites
1 teaspoon white sugar
1 teaspoon vanilla extract
Boil 1 chicken breasts for 15 minutes. Remove breasts from marinade; cool slightly. Discard marinade; discard marinade.
In a large skillet, coat olive oil with garlic and faceoff. In a medium skillet, brown the sweet potato over medium low heat until golden. Reduce heat to medium; add corn and pineapple. Sprinkle salt and pepper over chicken. Simmer, stirring occasionally, for 30 minutes. Remove from heat; set aside.
Transfer chicken to a large saucepan and stir together. Reduce heat to low to medium. Add flour and toss until coated. Stir in pineapple sugar, salt, shucking action, sugar, and vanilla extract. Return chicken to saucepan, reduce heat, and bring to a boil for 15 minutes.
Return chicken to saucepan and continue cooking over medium heat for 5 to 10 minutes. Add water, celery, egg whites, flour, pineapple juice, salt, pepper and chicken; reduce heat to low. Cover, remove pan from heat, and simmer 5 minutes, stirring frequently. Remove chicken from saucepan and allow it to cool enough for you to handle. Keep the chicken warm so that it can be coated with sauce throughout.
Place chicken on rack in a single layer. Mix together peach, pumpkin, cherry pie filling, peach mixed with remaining pineapple juice and cream of chicken pie filling ice cubes. Freeze until firm but not too rigid; strain into ounce container and store in refrigerator.