2/3 cup olive oil
3 boneless, skinless chicken breasts
1 large onion, sliced
1 clove garlic, minced
1/2 teaspoon salt and pepper to taste
1 onion, diced in rings
4 apples, peeled, cored and sliced
4 cubes beef bouillon
1 cup whole kernel corn, grated
4 (2 ounce) cans tomato paste, divided
1 (10.5 ounce) can tomato sauce
1 cup beef broth
3 tablespoons crumbled bacon butter
1 teaspoon vanilla extract
Heat olive oil in non-stick skillet over medium heat. Add chicken and saute for 4 to 5 inches of steam, turning occasionally. Add garlic, salt and pepper; saute for 5 to 6 minutes; remove chicken.
Stir bouillon cubes into pan of heat; stir and cook over medium heat for about 2 minutes. Pour into skillet. Bring to a boil and reduce heat. Cover and simmer for 15 minutes.
Cut apples into 1/4 inch slices; arrange chicken pieces on top. Brush apple slices with sauce. Place chicken sandwich on bottom of greased and floured platter and drizzle with Alfredo sauce. Top with entire tomato slice. Place sausage ring on top of chicken. Place apple slices on top. Top with onions and sliced garlic. Serve warm.
To serve: Warm broth and tomato sauce in large nonstick skillet over medium heat. Sprinkle over chicken and roast; toss with sausage and apple; serve.