1 cup vegetable oil
2 large yellow onions, finely chopped
1 medium medium celery, finely chopped
3 tablespoons dried rosemary
1 medium white onion, chopped
1 medium yellow bell pepper, flattened
1 medium zucchini, peeled and thinly sliced
1/2 cup chicken broth
1 (3 ounce) can mushrooms, drained
3 tablespoons chili powder
1/2 teaspoon crushed red pepper flakes
1 tablespoon paprika
salt to taste
ground black pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Slice chicken meat into 1/2 inch slices; toast and broil in oil 2 to 3 minutes per side, turning once. Remove chicken from toaster and place in a large bowl.
Mix celery, rosemary and white onion in a shallow dish, and place pepper, zucchini and chicken in a medium bowl. Stir together celery mixture and chicken broth, and pour over chicken.
Preheat oven to 350 degrees F (175 degrees C).
Pour in mushrooms, chili powder, crushed red pepper flakes, paprika, salt and pepper. Mix together, and spoon into a 9x13-inch baking dish. Place vegetables on top and pour mushroom sauce over vegetables.
Bake in preheated oven for 25 minutes, or until chicken is cooked through and juices run clear.