6 tomato leaves, cut into 1/4-in slices
1/4 cup mozzarella cheese, softened
1/4 cup fresh basil
2 tablespoons lightly oiled dry frying pan juices
2 green onions, sliced
Preheat grill for medium heat.
Place tomatoes and mozzarella in small bowl, lightly covered, and place cutting board in headrest position. Heat oil in large, heavy skillet over medium heat. Cook tomatoes until tender, 2 to 3 minutes. Stir fat into skillet; cook, stirring constantly, for 2 minutes. Stir in basil and wine. Stir in pork and hot water. Season with pepper and garlic powder. Reduce heat to low; cook, stirring occasionally, for 5 to 6 minutes, or until chicken is no longer pink and juices run clear.
Transfer fine artichoke mixture to large bowl and dice, reserving juice in fat.
Cook reserved artichokeadees until no longer pink in center. Stir in reserved tomato juice, pureed beans, garlic powder, basil, sauerkraut, dried basil and tomato paste. Season with salt and pepper. Serve immediately.
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