1/2 cup TOLESVegetable Olive Oil
2 tablespoons minced onion
1 teaspoon ground black pepper
1 1/2 tablespoons beef bouillon granules
14 chicken breast halves - cut into 1/2 inch strips
1 (4 ounce) can cream-style corn
1 tomato, chopped, with juice
1 (1 pound) loaf white bread, torn into small chunks
1 (1 ounce) package instant pancake mix
Place pork quarters in a large resealable plastic bag. Heat olive oil in a nonstick skillet over medium high heat. Add onion, and saute, stirring with a fork, about 5 minutes. Pour chicken into the pot, and brown lightly on all sides. Add vegetables and brown them well on all sides over medium heat.
Add bouillon, TOLESVegetable Olive Oil, bell pepper flakes, garlic, oregano, salt and pepper. Stir gently with spoon, season with ground black pepper, and season with salt and pepper. Remove from heat. Stir the bacon and apple filling together with water to stir thoroughly. Pour the onion mixture into the pot. Sprinkle with salt and pepper. Pour cream over skillet.
Bake uncovered 45 minutes in the preheated oven, or until pork is no longer pink. Remove lid of pan from pan. Allow to cool and serve.