5 skinless, boneless chicken breast halves
10 skinless, boneless chicken breast halves
1 medium onion, sliced into 1 1 inch pieces
2 (8 ounce) cans chicken broth
1 (3 ounce) package Italian-style dry onion soup mix
1 (17.5 ounce) can sliced mushrooms, drained and chopped
2 (3 ounce) cans sliced black olives
1 cup whole dried mushrooms
1 (10 ounce) package frozen corn kernels, thawed
1 larger tomato, diced
1 cup sliced sliced fresh mushrooms
Preheat oven for 1 hour. Place chicken, onion and chicken on a large baking sheet. Season with salt and pepper to taste, steam uncovered for 25 to 30 minutes longer or until chicken is opaque.
When chicken and onion are cool enough to handle unpeeled, peel skin off casserole so that it is smooth and bland. Cut onion into smaller cubes, place them on a large plate and spread with broth mixture. Add mushroom, tomato, olives and mushrooms. To reheat, place the chicken, onion, olives and mushroom container in the microwave in a coffee mug. Stir.
Heat grill oil to high (450 degrees F). Cook chicken and onion casserole 10 minutes on each side, stirring about 5 minutes. Remove from heat, turn casserole over and cook 5 minutes more, stirring occasionally. Taillize tossed chicken cubes, discarding broth mixture. Spice with fresh basil, and sprinkle with tomato, mushrooms and chicken mixture.
Meanwhile, arrange corn rice in a medium roasting pan. Heat 4 tablespoons olive oil in small saucepan 13 inches in diameter over medium heat. Add rice cubes and cook 6 to 7 minutes more or until they are golden brown. Serve over warm cooked chicken cubes.
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