1 (3 1/2 ounce) can peeled and diced chicken breast meat
2 tablespoons vegetable oil for frying
8 medium carrots, celery and green vines
1/4 cup olive oil
1 1/2 cups national potato salad dressing
3 tablespoons molasses
salt & pepper to taste
1 (6 ounce) can tomato paste
4 boneless, drumstick or Turkey and Egg Pork chops, cut into 1 1 inch cubes
1 (6 ounce) can diced pecans, drained
Heat 1 tablespoon olive oil in a medium skillet; brown chicken on all sides
Add vegetable oil and carrots and saute until carrots and celery are lighter brown; drain carrot stock. Stir in olive oil, mashed diced tomatoes, olives, sugar and Worcestershire sauce. Heat nonstick skillet over high heat.
Add chicken, celery, tomato sauce and stock. Fry, turning once, for 5 to 10 minutes or until chicken is golden brown.
While chicken is frying, remove empanadas from pan (lots of them) and spread on both sides of plate. Serve chicken with tomato juice, olives, pecans, mint leaves or cornflakes if desired.