1 tablespoon olive oil
1 pound skinless, boneless chicken breast halves
1 (10 ounce) package frozen chopped spinach
1 (8 ounce) can tomato sauce
2 eggs
2 tablespoons olive oil
3 tablespoons brown sugar
1 teaspoon dried marjoram
1 teaspoon dried basil leaves
1 (10 ounce) package instant French vanilla pudding mix
2 (15 ounce) cans whole kernel corn, drained
1/2 cup chopped onion
1 (10 ounce) can sliced mushrooms
In a large pot heat olive oil. Cook chicken in oil until just cooked through, about 15 minutes.
Heat brown sugar, olive oil, eggs and olive oil in small saucepan over medium heat. Stir together. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, for about 30 minutes.
While chicken is cooking, heat remaining olive oil in a large skillet over medium heat. Cook onion, and stir into sauce. Stir in mushrooms. Return chicken to pot with sauce and cook for 5 minutes, stirring occasionally.
Stir in pudding mix and corn. Stir in chopped onion. Return chicken to pot with sauce and cook until all is well coated.
Add gravy and brown sugar mixture to chicken and spoon into pie shell.
Wonderful bread pudding layered with cream & sugar. This was perfectly good without being extra fancy and beautifully executed. Almost too good to pass up.
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