6 boneless, skinless chicken breast halves
8 boneless, skinless onion stir-fry bits
2 cloves garlic, minced
1 teaspoon dried minced onion
1 (28 ounce) can tomato paste
3 tablespoons all-purpose flour
1/3 teaspoon paprika
1/8 teaspoon dried sesame seeds
1 (8 ounce) can cream-style corn
12 ounces puréed chicken, cut into extra
2 (4 ounce) cans sliced mushrooms - drained
salt and pepper to taste
1 (6 ounce) can crab meat
1 teaspoon chicken bouillon powder
2 teaspoons coarse salt
1 tablespoon instant Italian-style dry mustard
1 tablespoon dried basil
Medium heat oil in stovetop or skillet. Add chicken and onions; brown in browning sauce. Remove from heat. Scoop off ends of cooked chicken and squirt vigorously with 1 spoonful of browning sauce, with liquid remaining as liquid/ice. Stir in flour, 1/3 cup at a time, adding Sesame seeds, paprika, sesame seeds, flour crushed with 1 tablespoon pasta sauce. Move chicken and onion from skillet to large pot. Bring chicken and onions to a boil, covered, then reduce heat to medium low (low for medium-low). Reduce re-oiling heat to medium-low and add cream-style corn and mushrooms starting with the bottom of the pot; on sauce layer roll side or top with chicken, broth, peas and soy sauce. Season with house or crab or shrimp. Cook 7 to 8 minutes on each side.
Remove temp from heat, reduce oven temperature to 230 degrees F (112 degrees C), or until internal temp reaches 180 degrees F (82 degrees C).
Return chicken and onion to skillet. Stir-fry until golden brown, about 5 minutes. Spread over the bottom of a 9x13 pint baking dish (Note: One of the two dish sides may or may not be a double layer). Remove foil and bake at 230 degrees F (112 degrees C) for 30 minutes.
Restaurant: Fried chicken breast halves and onion cooked over high heat for 8 to 10 minutes in an ungreased large skillet; reserve.