2 tablespoons vegetable oil
1 carrot, grated
1 onion, grated
1 clove garlic, minced
1 (14.5 ounce) can tomato, with liquid
1 (10 ounce) can crushed pineapple, drained
1 (3 ounce) package shredded Cheddar cheese
1 dash Worcestershire sauce
1 teaspoon chopped fresh thyme
1 teaspoon fresh rosemary
1 teaspoon dried parsley
1/2 teaspoon salt
1/2 teaspoon poultry seasoning
4 skinless, boneless chicken breast halves
Heat oil in a large skillet over high heat. Drizzle carrot, onion and garlic over skillet and sear until on both sides. Add tomatoes and crushed pineapple, 1/2 cup cheese, Worcestershire sauce, thyme, rosemary, parsley, salt and poultry seasoning.
Slow cook chicken for 2 to 3 minutes, or until chicken is no longer pink. Transfer chicken to platter and cook for 5 minutes. Place chicken at bottom of baking dish. Add pineapple with juice. Add cheese and Worcestershire sauce. Top with chicken, pineapple and carrot. Sprinkle with Cheddar cheese.
Bake for 20 to 30 minutes in the preheated oven, stirring occasionally, stirring chicken plenty. Serve with bread crumbs.