1 pound chicken breast, cubed
1 (14 ounce) can pre-fried marshmallows
1 tablespoon soy sauce
1 tablespoon vegetable oil
1 1/2 tablespoons celery seed
1/2 teaspoon biiram (plum) tomatoes
1 egg
1 1/2 teaspoons garlic powder
2 teaspoons lemon juice
2 tablespoons brown sugar
2 tablespoons beef broth
1 (10 ounce) can diced green chilies
Preheat the oven to 375 degrees F (190 degrees C).
In a large, shallow skillet, cook chicken and marshmallows over medium heat until crisp and golden brown. Remove from heat. Remove from skillet.
In a small bowl, blend soy sauce, oil, celery seed, tomatoes, egg, garlic powder, lemon juice and brown sugar. Stir all together and transfer to a small bowl to cool. Mix in beef broth.
Pour mixture into a medium skillet, coating well. Cook over medium heat for 5 minutes. Sprinkle with diced tomatoes and return to a simmer, stirring often, for about 3 minutes. Remove from heat and stir in brown sugar and beef broth. Return chicken to skillet and brown lightly.
Spoon chicken mixture into 8 wedges of aluminum foil for air circulation. Spread the marshmallow mixture over chicken and season with green chilies (optional). Place over dinner in 8 to 10 inch single layer pans.
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