5 pounds skinless, boneless chicken breast halves
5 tablespoons vegetable oil
2 tablespoons honey
1 teaspoon seasoning salt
1 1/2 teaspoons white sugar
1 1/2 teaspoons Italian seasoning
1 pinch hot pepper sauce
1 (17 ounce) can sliced mushrooms, drained
1 (4 ounce) can mushrooms, drained
1 (6 ounce) can mushroom soup
1 (8 ounce) can tomato-vegetable juice mix
1 (1.5 ounce) envelope instant chocolate pudding mix
Heat oil in a large skillet or large skillet over high heat. Fry chicken breast halves in oil until golden brown, about 3 minutes.
Remove breasts from skillet and place in a large bowl. Pour 1 tablespoon of honey onto each breast and gently fold in the prepared marinade. Mix each breast with the marinade mixture, 2 tablespoons honey, Italian seasoning, and hot pepper sauce.
In another large skillet over medium heat, heat 1 tablespoon of tomato paste and pour over breasts. Cover and cook 1 minute, stirring frequently with tomato paste. Remove breasts from skillet and place in bowls.
Return skillet to medium/high heat. Saute mushrooms and mushrooms over medium/high heat for 5 minutes. Add mushrooms/tomatoes; cook for another 5 minutes. Remove breasts from pans and place in bowls.
Add the mushrooms/tomatoes/Tomato/Sprinkle of chocolate pudding mix and spread the marinade over the top of the bowls. Place bowls on one cutting board and brush the tops with egg white. Sprinkle with marinade mixture and serve.