2 tablespoons olive oil
1/2 pound skinless, boneless chicken breast meat - cut into 1/2 inch pieces
1 green bell pepper, sliced
1 small onion, finely chopped
1 (32 fluid ounce) bottle juice of lemon juice
1 (6 fluid ounce) can frozen lemon wedges
1 (8 ounce) container frozen whipped topping, thawed
Heat olive oil in a large skillet over medium heat. Cook and brown chicken, then add green pepper, onion, lemon juice and lemon juice. Let mixture cool and season with lemon juice. Transfer the mixture to a medium bowl and stir in whipped topping mix. Using a 2 quart glass or ceramic bowl, gently fold in the lemon/hot pepper mixture. Spoon the mixture into the bowl, and set aside.
Return the chicken to the skillet, and stir in remaining 1/2 cup of oil. Combine the sodium and vinegar in a large bowl. Add the lemon juice to this and mix well. Pour the lemon/hot pepper mixture into the bowl, and set aside.
Add the remaining 2 cups of oil to the skillet, and stir to coat the bottom of the bowl with oil. Then add the spinach and add the onion, lemon juice, and lemon juice. Add the salt and water to cover the chicken, and bring to a boil. Reduce heat to medium, and simmer for 6 to 8 hours, or until chicken is cooked through.
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