2 tablespoons vegetable oil
1 teaspoon garlic powder
1 1/2 teaspoons paprika
4 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
2 cloves garlic, minced
4 large onions, sliced into thin rings
1 (10.75 ounce) can condensed chicken broth
1 (10.75 ounce) can condensed tomato soup
2 tablespoons beef bouillon granules
1 cup chicken broth
1 (6 ounce) can tomato paste
1 tablespoon white sugar
1 tablespoon paprika
1 teaspoon dry mustard
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 1/2 tablespoons curry powder
1 tablespoon sesame seeds
salt and pepper to taste
1 tablespoon white sugar
2 tablespoons ketchup
Place chicken in a medium saucepan. Pour vegetable oil over chicken and fry until golden.
Place chicken in a medium saucepan and cover with water. Bring to a boil, then remove from heat and drain.
Heat vegetable oil in a large skillet over medium heat. Saute chicken in oil until brown. Add onion rings and stir fry until pink. Sprinkle with paprika and garlic powder. Stir fry chicken into chicken and turn to coat; set aside.
Heat 2 tablespoons of the chicken broth in a medium saucepan over medium heat. Saute chicken breasts in broth mixture for 1 to 2 minutes, or until browned. Set aside to cool.
In a large bowl, combine the chicken, olive oil, vinegar, chicken broth mixture, tomato soup and bouillon. Mix thoroughly.
Stir chicken into tomato soup mixture and mix to coat. Add cornstarch to tomato soup mixture, and stir to dissolve any remaining stock.
Return chicken to broth mixture and mix well. Add cornstarch/water mixture, tomato sauce, garlic powder/sugar, cornstarch mixture, and salt and pepper to taste. Stir thoroughly.
Return chicken to pot with sauce mixture. Heat to boiling, then add rice and stir. Reduce heat, and simmer for about 20 minutes.
Remove chicken from sauce mixture and stir them into tomato soup mixture. Top each breast with onion rings, tomato paste and bread crumbs.