1 pound boneless chicken breast halves
4 tablespoons olive oil
1/2 cube Chinese chicken broth
1/2 cup low soy sauce
2 tablespoons prepared yellow mustard
2 tablespoons brown sugar
2 tablespoons distilled white vinegar
1 (10 ounce) can stewed tomatoes
1 (2.5 ounce) can sliced mushrooms
1/4 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
12 crackers
2 eggs
2 tablespoons vegetable oil
1/2 tablespoon rice wine vinegar
1/2 cup water
2 tablespoons paprika
In a large nonstick skillet over medium heat, coat chicken with oil, then drain. Add broth, reduce heat, cover and simmer 10 minutes. Add remaining oil, cover and simmer 20 minutes.
Add pasta of chicken, mix together, cooking until al dente. Brew in white vinegar, folowing directions on bottle to prevent jell formation. Stir together tomato sauce, mushroom soup mix and tomato paste. Return chicken to pot, under medium heat, and cook an additional 5 minutes, until that part is tender. Sprinkle crackers into the bottom of the pot, then stir in eggs and tablespoon vegetable oil.
Stir in rice wine vinegar. Cover and simmer 15 minutes, turning chicken and side.
Preheat the oven to 400 degrees F (200 degrees C). According to the package, turn chicken breasts if warm inside, cutting eight and five inch slits in the top. Remove breasts, cut into bite size pieces and place on a baking sheet. Brush with egg beaten yellow mustard and brush evenly over chicken.
Bake uncovered at 400 degrees F (200 degrees C) for about 25 to 35 minutes, turning chicken once. Turn breasts once and brush with egg yellow mustard mixture.
Bake uncovered for about 30 minutes. Remove lid from pan and bake 5 minutes longer. Flip and bake for 5 minutes longer, until white. Cool completely. Arrange racks in the center of the oven and place the chicken in the rack on one side. Pour broth mixture over all. Bring the remaining 2 pounds of chicken to a boil, then cook 8 minutes longer per pound until almost no pink remains. In a separate bowl, stir together the rice wine vinegar and brown sugar until sugar is completely dissolved and is thickened. Remove from heat. Serve over chicken or fancy pasta.
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