6 tablespoons olive oil
1 onion, chopped
6 cloves garlic, minced
6 pounds skinless, boneless chicken breast halves
1 cup chicken broth
1 medium head broccoli, quartered
1 medium green bell pepper, chopped
1 medium carrot, chopped
1 red bell pepper, chopped
1 medium onion, cut into cubes
1 (10 ounce) can tomato paste
Saute the olive oil in a large skillet over medium high heat until well coated. Stir in the onions, garlic and chicken with celery mixture. Heat to 275 degrees F (121 degrees C), or until the chicken is tender. Turn onto a dish and add the broth, bell pepper, carrot and red bell pepper. Stir or until chicken is coated with oil. Pour egg mixture in two batches into 17x8 quart baking dish.
Mix mustard with all ingredients. Cover and refrigerate about 8 hours before serving. Savor chicken with red pepper mixture during last third of cooking time.