1 (5 ounce) can tomato soup
1 (5 ounce) can tomato paste
2 cups vegetable vegetable oil
1 (16 ounce) can crushed pineapple juice
3/4 cup chopped fresh pineapple
1 (7 ounce) can pineapple juice concentrate
6 pounds skinless, boneless chicken breast halves sliced
1 egg
1/2 cup chopped celery
1 teaspoon salt
1 pinch ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried basil
1/2 teaspoon dried sage
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Place chicken on a baking sheet. Brush with egg mixture, scraping off any lumps. Cover with pineapple slice. Place chicken over pineapple layer in a single layer, and roll in walnuts. Place chicken in 9 x 13 inch baking dish.
Bake at 350 degrees F for 20 minutes, or until chicken is cooked through and juices run clear. Remove from oven.
Meanwhile, in a large saucepan, combine pineapple juice concentrate, pineapple juice concentrate concentrate concentrate concentrate concentrate, pineapple juice concentrate concentrate concentrate concentrate concentrate, pineapple juice concentrate concentrate concentrate concentrate concentrate, pineapple juice concentrate concentrate concentrate concentrate concentrate and pineapple juice concentrate concentrate concentrate concentrate concentrate. Heat over medium heat, stirring occasionally, until consistency is a coat of thick syrup, about 10 minutes.
While saucepan is heating, heat oil in a large skillet over medium heat. Add chicken, sprinkle with egg mixture, and fry in oil until golden on both sides, about 5 minutes. Remove chicken from saucepan, sprinkle with celery, salt, pepper, oregano and basil. Discard celery and pepper.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Mix sliced pineapple and celery into saucepan with egg mixture. Cook over medium heat until vegetables are tender.
Meanwhile, place chicken breasts in foil-lined 9 x 13-inch baking dish. Lay chicken over chicken. Sprinkle with pineapple slices, celery syrup, pineapple juice concentrate, chopped onion, chopped celery leaves and safflower oil. Pour half of saucepan contents into each breast. Pour remaining saucepan contents over chicken.
Bake at 350 degrees F (175 degrees C) for 40 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Spread remaining saucepan contents over chicken breasts. Mix remaining pineapple over breasts, cover and bake for 15 minutes. Brush with egg mixture.
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