1 cup olive oil
2 onions, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
1/3 cup sliced fresh mushrooms
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, crushed
1 tablespoon dried rosemary
1 tablespoon paprika
1 teaspoon paprika
1/2 teaspoon salt
1 teaspoon dried basil
1 (10 ounce) package chopped spinach
1 cup chopped celery
2 tablespoons vegetable oil
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon Worcestershire sauce
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried sage
1/8 teaspoon salt
1/8 teaspoon poppy seeds
1/8 teaspoon dried rosemary
1/4 teaspoon dried basil
In a medium saucepan, heat the oil to 375 degrees F (190 degrees C) over medium heat. Saute onion, bell pepper, garlic, mushrooms, oregano, basil, rosemary, basil, paprika, 1/2 teaspoon paprika, salt, basil, oregano, basil, crushed red pepper flakes and 1/8 teaspoon dried sage in 4 tablespoons olive oil until evenly coated on all sides. Do not use aluminum foil, glass, or metal foil as foil will burn.
Dissolve the egg in 2 cups of chicken broth. Pour chicken broth into the pan. Pour egg into pan with the remaining 2 cups broth. Place chicken over the top of pan.
Return pan to heat. Pour oil into pan and bring to a boil. Boil, stirring, until thickened, about 1 minute. Stir in spinach, celery and oil to cover; thicken.
Meanwhile, beat egg white in the small bowl until stiff peaks form. Beat egg hard egg until very stiff; fold egg into egg whites. Beat egg white until stiff.
Pour mixture into pan with 2 tablespoons each of the 3 tablespoons grated Parmesan cheese, 1 egg, Worcestershire sauce, 1/4 teaspoon rosemary, 1/4 teaspoon sage, 1/8 teaspoon crushed red pepper flakes, and salt into pan. Bake at 375 degrees F (190 degrees C) for 40 minutes, or until internal zester of chicken is completely dry. Remove from oven and let cool until serving time.