2 (10 ounce) cans bread crumbs
2 tablespoons margarine
1 (10 ounce) can diced tomato into cubes
2 tablespoons chopped onion
salt to taste
ground black pepper to taste
4 skinless, boneless chicken breast halves
1/4 cup finely chopped celery
1/2 teaspoon paprika
1/4 teaspoon dried sage
1/4 teaspoon dried thyme
1 (4 ounce) can sliced mushrooms, drained
2 slices cooked white bread
2 teaspoons bread machine yeast
Heat margarine in a large skillet over medium heat. Add bread crumbs; mix well.
Place tomato cubes in skillet and saute for about 10 minutes, or until slightly softened. Add onions, celery, salt, pepper and paprika. Stir for about 5 minutes. Reduce heat to low; cover and simmer for 10 minutes. Add celery mixture, mushrooms, bread, brown sugar, bread machine yeast and chicken. Continue to cook, stirring occasionally, for about 8 minutes, or until chicken is cooked through (no longer pink in the center of the meat). Serve immediately.