Ingredients:
1 package of chicken breast, pounded flat then cut into bite size pieces soaked in salt and sugar water 1 hour.
3 hot Italian sausages
3 sweet Italian sausages
1 sweet onion, sliced from pole to pole
10 large white mushrooms, sliced thin
1 red bell pepper, sliced into strips
1 green bell pepper, sliced into strips
5 cloves of garlic, chopped fine
6 hot cherry peppers, halved
¼ cup dry white wine
Olive oil
Basil, black pepper, salt, rosemary to taste.
½ stick of butter
3 tablespoons red wine vinegar
Directions: (could all be done in 1 oven proof pan)
Pre heat oven to 400-degree F
Take chicken out of water and dry then season with dry rosemary, basil, salt, pepper.
In a skillet on medium high heat add cheap olive oil enough to cover bottom of pan.
Add the chicken
Cook quickly about 1 min per side or enough to get color on the chicken.
Immediately remove from pan, place in baking dish.
Add the sausage to same skillet poke holes in sausage so juice leaks out.
Cook about 6 mins per side.
Place sausage in baking dish with chicken and slice sausage into ¼ inch thin disks.
In the same skillet with the juices and oil add the onions, garlic, mushrooms, peppers, and cherry peppers.
Add a little salt and sauté until onions are golden in color.
Add the red wine vinegar, white wine and cook down for about 5 mins.
Add the butter and onions and peppers and oil with white wine sauce to the baking dish.
Put half baked bread in the oven about here.
Cook for about 5-6 mins or until sausage and chicken are cooked.
Add shredded whole milk mozzarella on top and cook until melted (could switch oven to broil).
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