1 cup water
1 1/2 pounds skinless, boneless chicken breast halves
1 (10 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
1 red onion, diced
1 medium tomato, diced
1 (10.75 ounce) can condensed tomato soup
1/2 cup vegetable oil
1 cup peeled and diced potatoes
1 (8 ounce) can crushed pineapple, with juice
2 cups beef broth
2 cups water
In a saucepan bring water to a boil. Add chicken and stir to coat, reduce heat to low and simmer until tender, about 15 minutes. Drain chicken and set aside.
In a large nonstick skillet, add chicken and brown lightly. Saute onion for about 10 minutes, stirring. Add tomato mixture, chicken, tomato soup, broth and water. Saute for about 5 minutes to mix thoroughly. Reduce heat; add pineapple and set aside.
While chicken is cooking, remove the top from its breast, leaving a large hole. Stuff the chicken with stuffing mixture. Add enough water to cover and cover chicken breasts completely. Reduce heat to medium, but not completely, and continue to simmer. Reduce the tomato sauce gradually, whisking occasionally.
Remove lid from skillet. Remove lid from skillet, and turn to coat with oil. Remove lid from skillet to the pan, and stir in chicken. Remove skillet from heat. Let simmer about 15 minutes. Add pineapple juice and serve.