1 cup chopped onion
3 boneless chicken breast halves - cubed
1 cup sliced celery, diced
1 cup chopped carrot
1 teaspoon dried dry bread crumbs
1 cup fresh pimento-stuffed green olives, halved
1 red onion, diced
2 tablespoons butter
3 tablespoons dried thyme
10 (6 ounce) cans pineapple juice
6 slices fresh pineapple, slab
1/4 cup unsweetened pineapple juice
1 tablespoon distilled white vinegar
1 tablespoon white sugar
1 cup ranch dressing
Place chicken fat side up in a large, heavy skillet. Cover skillet with aluminum foil and steam 4 to 5 inches from flame.
Place chicken in aluminum foil surrounding foil to prevent fire. Add about 1 1 teaspoon celery salt to skillet and cook 2 to 3 minutes on each side. Push through grease and brown on both sides.
Place chicken in skillet and cook 3 to 4 minutes on each side, turning once. Cook 8 to 10 minutes each side, until no longer pink. Remove chicken from skillet and place in a large bowl.
Stir pineapple, green olives, onion, butter, celery salt, pineapple juice, pineapple, vinegar and sugar into chicken. Mix well. Season with ranch.
Place chicken in oven proof skillet and brown on both sides. Place egg on bottom of roasting pan and pour peach preserves over chicken.
Roast chicken uncovered in oven for 2 hours, stirring occasionally.
Place chicken on ceramic baking sheets, cool and slice into a 10 inch slice.