2 tablespoons olive oil
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
2 carrots, thinly sliced into rings
1 1/2 soccer balls
1 (10 ounce) package sliced hot dogs
1 cup shredded Cheddar cheese
1 cup chopped onion
1/3 cup slivered almonds
2 tablespoons chopped pecans
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
1/2 teaspoon salt
2 tablespoons Italian seasoning
1 teaspoon paprika
2 tablespoons paprika powder
Heat olive oil in a large saucepan over medium-high heat. Saute the chicken breasts for 15 minutes, turning once, until browned. Remove chicken breasts from pan.
Heat oil in a large skillet over medium heat. Fry carrots, onion, and celery in oil for about 5 minutes, or until tender.
While carrots are frying, pour in the chicken mixture, mixing evenly. Stir in the sausage, hot dogs, cheese, onion, pecans, parsley, oregano, salt, Italian seasoning, paprika, pineapple, lemonade concentrate, almonds, pecans, almonds, crumbled bacon and shrimp.
As the chicken mixture is cooking, add the bacon and shrimp. Reduce heat to medium and continue cooking until well blended.
Transfer chicken mixture to a bowl. Cover saucepan and set aside.
Watch the chicken cubes marinate in the marinade vigorously. Remove chicken from marinade, and place in an ovenproof, warm dish. Vegetable oil should be marinated in by now. Coat with marinade. Place bowls in a large pot, using a spoon to transfer marinade from the pans to a large oval steamer.
Steep chicken breasts in marinade mixture until well coated. Garnish with chopped onion rings, cheese, bacon, shrimp, celery, pimento, almonds, pecans, parsley, oregano, salt, Italian seasoning, and bacon crumbs. Serve warm.
I followed these soups exactly (except for the garlic) and they were tender-crisp. However, I used white wine vinegar instead of cooking spray and doubled the onion powder. I deemed this sufficient for this amount of guests but not so good for multiples. I would suggest adding 1 tsp Kosher salt per tablespoon of water (illuse salt when adding), and then maybe a tablespoon of flax - I could see adding crushed garlic or onion powder. Overall, solid (but not quite) vinaigrette.
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