How to make it

  • To the saucepan add
  • Bay leaves, italian herbs, chicken breasts
  • Add just enough water to cover
  • Simmer on very low for 30 mins
  • OR until chicken breasts are cooked
  • Place saucepan in fridge overnight
  • Next day -
  • remove chicken breasts and slice thickly
  • Reduce stock by half by boiling off
  • Add the sour cream
  • Add the sliced chicken breast
  • Continue until chicken is warmed thru
  • Serve on a bed of rice tabbouleh
  • Combine all ingredients
  • Cover and leave out for a while for flavours to mingle

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