1 tablespoon vegetable oil
1/3 cup shallots
4 boneless skinless, boneless chicken breast halves - cut into thinner strips
1 (11 ounce) can black beans
1 (10 ounce) can crushed pineapple, drained
1 (6 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms, drained
Heat oil in a shallow bowl over medium heat. Saute shallots until golden; remove from liquid. Stir in chicken, then cook again, stirring constantly until chicken is no longer pink; remove from pan. Transfer chicken to a large roasting pan, just to one side of pan. Place mushrooms on bottom of roasting pan. Top with bell pepper and green pepper. Place chicken over mushrooms and mushrooms. Cover roasting pan, and refrigerate overnight.
While chicken is roasting in oven, heat oil in large skillet over medium heat. Saute chicken and bell pepper in preheated oil until browned, about 10 minutes.
Stir chicken into egg yolks with a slotted spoon; gradually stir pork mixture into pan. Continue to heat oil in skillet until poached; remove pan from oven. Pour over chicken, mushrooms and pineapple.
Bake, uncovered, at 350 degrees for 45 minutes, chicken is no longer pink and breast meat is no longer crispy on the outside. Cover, and continue cooking 10 minutes, turning gently.
After 45 minutes, turn Chicken and Mushroom just before chicken is cooked through. Gently spoon marinara sauce over chicken/mushrooms as desired.