Italian Chicken Stew

• 8 chicken breasts
• 1/2 c. olive oil
• 1 large onion, thinly sliced
• 1 clove garlic, minced
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 1/2 to 1 tsp. oregano
• 1 tsp. parsley
• 2 cans sliced baby tomatoes
• 1/4 c. white wine
• 2 Tbsp. flour with 1/4 c. water
• 1 lb. vermicelli
• 1/4 c. grated fresh Romano cheese
• 1 1/4 c. water
• 1 tsp. sugar
• 1/4 c. cornmeal
• 3 c. unbleached white flour
• 2 Tbsp. olive oil
• 2 tsp. salt
• 3 Tbsp. whole wheat flour
• 1 Tbsp. yeast

1. Place all ingredients in the machine, program for Knead and First Rise, Dough or Manual, and press Start.
2. Remove dough from the machine and let it rest for 10 minutes at room temperature.

chicken breasts, olive oil, onion, clove garlic, salt, freshly ground pepper, oregano, parsley, tomatoes, white wine, flour, vermicelli, romano cheese, water, sugar, cornmeal, unbleached white flour, olive oil, salt, whole wheat flour, yeast

Taken from www.cookbooks.com/Recipe-Details.aspx?id=867522 (may not work)