2 tablespoons olive oil
1 pound skinless, boneless chicken breast halves
1/2 cup chopped onion
3 tablespoons cider vinegar
1/4 teaspoon salt
1 teaspoon crushed red pepper
1/4 teaspoon dried sage
1 1/2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon fresh rosemary, crushed
1/2 cup chopped fresh green pepper
3 cloves garlic, minced
1 (3 ounce) can diced celery
1 (8 ounce) can tomato paste
Preheat grill for high heat.
Heat the olive oil in a medium skillet over medium heat. Cook chicken strips in oil to approximately 5 minutes. Remove from heat and remove from pan.
Heat vinegar, salt, red pepper, sage, oregano, basil and parsley in microwave-safe glass bowl at medium high heat. Stir in tomato paste, red wine and chicken strips. Pour into pressure cooker and place on grill.
Stir chicken into the sauce, then serve.