6 skinless, boneless chicken breast halves
1/4 cup olive oil
1/2 teaspoon dried basil
1/2 teaspoon ground dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 thin slices French bread
3 turmeric peppercorns
3 tablespoons white wine vinegar
3/4 cup water
3 tablespoons butter
Heat oil under high heat in a medium saucepan. Saute together the olive oil, basil, dry mustard and salt and pepper in the pan until everything comes to the boil. Coat the chicken with the bread crumbs and turmeric, then set aside in the hot oil. Return the bread, garlic, black pepper, 1/2 the pinhead pasta and vinegar to the slow cooker and bring to a boil, then simmer. Lower heat, cover and simmer for 45 minutes.
Whisk in the 1/2 the starch the bay leaves, water and butter, then return the chicken to the broth for another 30 to 45 minutes. Simmer, covered, in an atmosphere of at least 80 degrees F (25 degrees C).