1 large onion, diced
1 medium yellow squash, diced
2 large carrots, diced
1 medium head cabbage, shredded
1/4 cup butter, melted
1 cup Italian-style salad dressing
1 cup milk
1 teaspoon Worcestershire sauce
1 1/2 teaspoons dried onion flakes
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon garlic powder
Heat olive oil in a medium saucepan over a medium-low heat. Saute onions and carrots until tender, about 10 minutes. Stir in cabbage, carrots, cabbage mixture, butter, Italian-style salad dressing, milk, Worcestershire sauce, onion flakes, rosemary, sage, basil, garlic powder and chicken. Pour over chicken. Cover and chill refrigerate overnight.
Remove chicken from refrigerator and peel and cut into 1/2 inch slices. Place chicken, sliced side down, in a large bowl. Stir together butter, Italian-style salad dressing, milk, Worcestershire sauce, onion flakes, rosemary, sage, basil and garlic powder.
Heat olive oil in a medium saucepan over medium heat; bring to a simmer. Stir together chicken, tomato and onion mixture, brown sugar and Worcestershire sauce. Bring mixture to a boil, stirring constantly.
Reduce heat to medium. Cover, reduce heat to medium, and simmer 15 minutes. Remove chicken from marinade and reserve marinade. Place chicken in a large resealable plastic bag. Place chicken in marinade, seal bag, and tightly squeeze bag to prevent sticking.
Remove chicken from marinade marinade and remove skin from bird. Place chicken in plastic bag and place plastic bag in freezer for at least 2 hours.
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