1 tablespoon vegetable oil
1 (10 ounce) package frozen chopped chicken breast halves
1 teaspoon olive oil
6 skinless, boneless chicken breast halves
1/2 teaspoon garlic powder
1 (16 ounce) can diced tomatoes, drained
Heat oil and heat chicken pieces over medium heat. Brown on all sides. Remove breasts from pan and place in a shallow dish or bowl. Add olive oil and place in dip mold; set aside.
Heat oil and stir fry chicken slices in oil until golden brown. Remove from skillet and place in skillet. Fuse tomato-vegetable mixture and tomato paste into skillet. Cook over medium heat, stirring constantly, until tomato mixture is thickened.
Dip chicken breasts in tomato-vegetable mixture, coating well.
Repeat with remaining ingredients. Heat through and serve hot.