1. Shredded chicken cooked
  2. Tarragon
  3. Basil
  4. Paprika
  5. Old bay
  6. Salt and pepper
  7. Extra virgin olive oil
  8. Eggs
  9. Eggs lightly whipped
  10. Touch water for consistency
  11. Breadcrumbs
  12. Stale bread
  13. Salt and pepper
  14. Oregano
  15. Sauce
  16. White wine
  17. Lemon
  18. Lemon juice
  19. Butter
  20. Beets
  21. Sliced beets
  22. Butter
  23. Salt and pepper


  1. Chicken.use cooked leftover chicken tearing it into shreds with two forks. OR. Wash and clean chicken, cut it up or use parts. Mix dry rub of tarragon and basil, paprika and old bay.

  2. Rub chicken with seasoning rub and refrigerate an hour.

  3. Pour extra virgin olive oil lightly over chicken and bake at 350° about forty five minutes. Remove from oven and let stand until room temperature or refrigerator an hour. Use two forks and shred chicken either hot or cool.

  4. Mix egg mixture of eggs and water drizzle until smooth.

  5. Blend stale bread, salt, pepper, and oregano until well powdered.

  6. In skillet covered with a layer of extra virgin olive oil over medium heat place bundles of chicken after dipping in egg mixture then into breadcrumbs.

  7. Saute slowly on each side until golden brown.

  8. Remove bundles of chicken to clean dry paper towel

  9. Wipe pan clean and dry

  10. Prepare rice in rice cooker.

  11. When rice is cooked, prepare beets

  12. In small skillet melt butter, add salt and pepper, add canned beets after draining all liquid from beets and drying each one on paper towels. Turn beets once, and leave on warm burner.

  13. Melt butter into skillet, a stick or two. Add freshly chopped tarragon, salt and pepper, and the juice of two or three lemons, add a bit of lemon zest, allow to simmer, add chicken bundles and cook reducing the liquid to half.

  14. Place rice into mold or cup after placing a pat of butter and a nut like a Walnut in the bottom. Turn mold into center of plate and lift mold. Place beets around one end of plate. Scoop chicken from pan and place along in semi-circle around base of rice. Spoon a little lemon sauce from the pan drizzling over the rice and chicken. Enjoy with white wine or sweet iced tea.

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