8 (3 inch thick) boneless chicken breast halves
1/2 cup vegetable oil
1/4 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 (16 ounce) can pinto beans, drained with liquid
1 (8 ounce) package Quesadillas, warmed tortillas, or corn tortillas; divide contents among 4 glasses for baking
1 (3 ounce) can braised beef bourguignon, drained
1 cup distilled white vinegar
1 cup hot milk
1 (16 ounce) can oyster sauce
2 (6 ounce) cans diced celery
2 tablespoons olive oil
Heat oil in heavy saucepan over medium high heat. Add chicken, vegetable oil, onion, red bell pepper and green bell pepper; cook 10 minutes. Stir chicken into saucepan. Cook 10 minutes more. Remove from heat and stir in tuna. Stir salt, pepper and vinegar into chicken saucepan. Bring to a mildly simmer, keep warm.
Cook chicken outside of pan until well-browned, about 20 minutes.
Heat 3 oz canola oil and remaining 1/2 cup I/4 cup canola oil in large saucepan over medium heat. Reduce heat, and stir yellow cornmeal into skillet. Cook about 20 minutes more, or until chicken is crisply the color of gravy. Remove chicken from marinade and shred. Serve chicken on warmed tortillas or over rice and pasta.