2 (4 ounce) cans tomato juice
1 (5 ounce) can sliced pecans
6 skinless, boneless chicken breast halves
1 (1 pound) package dinner rolls
2 tablespoons olive oil
1 (6 ounce) can sliced mushrooms
1 1/2 tablespoons chopped fresh parsley
2 tablespoons white wine
2 tablespoons sherry
paprika
Unwrap cooked Tomatoes and pecans and place in large bowl. Top with sliced chicken; set aside.
Heat oil in large skillet over medium-high heat. Fry tomatoes in oil until golden brown. Remove from pan and drain on paper towels; cool.
Combine tomatoes, pecans, chicken, bacon, mushrooms and parsley in large bowl; set aside.
Mix olive oil, wine, sherry and remaining pecans with medium bowl; stir into tomato mixture. Mix into tomato mixture. Pour over vegetables. Drizzle with egg. Serve hot.
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