8 ounces diced celery
1 (10 ounce) can tomato paste
1 (10 ounce) can chicken broth
1 (15 ounce) can sliced mushrooms, drained
1 cup mushrooms, sliced
2 celery leaves, halved
1/2 cup chopped green onion
1/4 cup chopped red onion
1 cup crushed pineapple, juice reserved
1/4 cup nonfat evaporated milk
1/2 cup olive oil
In a large bowl, mix celery, tomato paste, chicken broth, mushrooms, mushrooms, celery leaves, green onions, red onion, pineapple and remaining juice. Cover and refrigerate 2 hours, or until chicken and vegetables are tender.
Slice chicken breast halves onto a plate, and arrange half of the celery leaves, half of the mushrooms, half of the mushrooms, and celery leaves at another side of the chicken piece. Place the chicken breasts on a cutting board and sprinkle with the remaining celery, tomato paste, chicken broth, mushrooms, celery leaves and celery.
Cover, and refrigerate 2 hours.
Meanwhile, in a large bowl, mix chicken, mushrooms, celery and celery. Top with chicken mixture, and toss.