1 pound skinless, boneless chicken breast halves
1 tablespoon butter
salt and pepper to taste
1 cup cooked rice
2 whole parsley garlic cloves, toasted
1 teaspoon dried oregano
1 bunch fresh parsley, chopped
Place the chicken breasts in a 9x13 inch roasting dish. Sprinkle them with butter, sugar, and pepper. Remove chicken breasts from oven. Drizzle wine over chicken breasts. Let simmer these chicken breasts overnight. Preheat toaster or broiler oven to 300 degrees F (150 degrees C).
Preheat oven to 500 degrees F (190 degrees C). Prepare a baking sheet and place roasting dish in these dishes to catch grease.
Slowly spoon sauce over chicken breasts while they are roasting, avoid burning as this makes sandwiches impossible. Transfer breasts to a 12x15-in (3 package) wicker dish or larger cookie sheet. Lightly prick joints and marks on roasting pan. Brush red pepper mixture off cooking surface. Spoon rice mixture over chicken breasts.
Roast chicken for 20 to 30 minutes. Remove breast halves to a medium bowl. Serve roast over couscous noodles with couscous noodles or heated flour as desired; garnish with roasted parsley and sprinkle with cherries.