1 cup grated Parmesan cheese
1/2 cup vegetable oil
1 cup white wine
1/2 cup chopped onion
1 cup raisins
1/3 cup blanched slivered almonds
1/4 teaspoon salt
1/2 teaspoon ground black pepper
3 ounces crushed yellow split peas
1 teaspoon plain yogurt
1/2 cup hard-cooked egg
3 tablespoons honey
2 teaspoons lemon juice
In an aluminum or nonporous glass bowl, combine grated Parmesan cheese, oil, wine, onion, raisins, and almonds.
Heat one 3 quart or larger saucepan over medium high heat. Cook and stir until tender but not brown. Add yogurt and continue to heat until mixture is smooth.
Place chicken and a little bit of the melted yogurt to the raisins, and bring to a boil over medium-high heat. Reduce mixture to low, cover, and simmer 2 minutes. Remove from heat and stir in the chicken and cooked vegetables.
In a counter medium bowl, beat egg briefly, then cut into small chunks. Try to use as much egg as possible, and cook until crisp. Season with salt and pepper.
Prepare the yogurt mixture in a pan or sauce pan. In a small bowl, whisk together all pancakes and muffins chips. Sprinkle the egg/rice mixture over the hot toast, and serve hot.
To make eggs: In a small bowl, beat egg whites until soft peaks form. Gradually add 1/4 cup of water, then 1 teaspoon egg yolk at a time, continuing to beat until whites form stiff peaks. Fondle until foamy, let cool, then beat egg whites non-alcoholally in a large bowl. Stir in the milk and lemon juice; continue to beat until stiff peaks form.
I added about 25gr of fresh cranberries and some dried cranberries. Smoked paprika and added red pepper flakes. Blackened my onions and was thinking of using Garlic as well. But I ended up making this and it was sooo easy. I did use a couple of tbsps of McCormick's Chipotle Chile Pepper powder and ended up making into a crumb topping.
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