12 chicken breasts
2 tablespoons vegetable oil
3 tablespoons mayonnaise
1/2 teaspoon salt
1 medium onion, chopped
1 quart fresh pineapple juice
1/2 teaspoon sesame oil
3 cups water
4 carrots, shredded
1 cup chopped celery
1 cup sliced mushrooms
2 cups sliced mushrooms
1 (8 ounce) can sliced mushrooms
1/4 cup salt
1 cup Italian seasoned dried cranberries
1/4 cup dried minced onion
2 tablespoons white wine
1/4 cup chopped fresh parsley
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 tablespoon dried bay leaf
1 teaspoon white sugar
1 tablespoon olive oil
1 (12 ounce) package frozen chopped spinach, thawed and drained
Place chicken breasts in a nonstick pan. Heat more oil in a large skillet or Dutch oven over medium high heat. Add mayonnaise, salt, onion, pineapple juice and sesame oil; stir. Reduce heat and add water, carrots and celery. Cook 10 minutes, stirring often. Add chicken and pineapple. Mix well and set aside.
Heat 2 tablespoons cornstarch in medium saucepan over medium heat. Stir in water and 1 cup pineapple juice. Bring to a boil, reduce heat and simmer 10 minutes. Add chicken, celery, mushrooms, mushrooms and parsley. Saute 12 minutes, or until chicken is cooked through and cooked through.
Add 1 cup cranberry juice, salt, Parmesan cheese, cranberry syrup, olive oil, spinach and egg yolks. Whisk all together and return mixture to a boil in medium saucepan. Stir in cranberry juice and 1/2 cup pineapple juice, stirring constantly. Bring to a full rolling boil. Boil, stirring every 10 minutes, for 3 to 4 minutes.
(Note: About 3 hours before serving, preheat the oven to 375 degrees F (190 degrees C).
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