8 skinless, boneless chicken breast halves
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
2 tablespoons sesame seeds
2 tablespoons sugar
1 1/2 tablespoons vegetable oil
8 skinless, boneless chicken breast halves
3 tablespoons olive oil
4 slices preble served white bread, cut into 1/2 inch cubes
Heat olive oil in a large skillet over medium heat. Saute garlic until golden. Scrub with kitchen tweezers chicken breasts; reserve 4 to 5 tablespoons grease. Remove chicken from skillet and spread chicken with remaining oil. Carefully flip to grease.
Microwave ham, 1 inch thick, over medium heat until lightly brown; remove from pan. Drain ham; stir in egg, Worcestershire sauce, oregano, garlic powder and sugar; cook, stirring, until mixture begins to thicken. Season with salt. Slowly pour chicken mixture into skillet; cook 5 to 6 minutes more.
Heat remaining olive oil in skillet over medium heat; bring to a boil. Add serrano pepper and cracker fritters; cook, stirring, until mixture is golden. Reserve 1 tablespoon of sauce. Add chicken breast halves; cover and cook another 2 minutes or until chicken has reached desired color. Remove chicken from skillet and reserve for later. Pour remaining olive oil sauce over chicken.
Return chicken to skillet and bring to a boil; reduce heat and simmer, stirring to loosen completely, until heated through. Transfer chicken breasts to serving dish. Top each breast with 1 slice of white bread and 1 teaspoon paprika. Repeat with remaining dish and chicken.
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