1 cup olive oil
3 cloves garlic, minced
8 skinless, boneless chicken breast halves
3 (12 ounce) cans cream-style vegetable broth
2 tablespoons chicken bouillon granules
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/4 teaspoon onion powder
1/8 teaspoon salt
2 jalapenos, seeded and minced
3 ounces shredded mozzarella cheese
Heat olive oil in a large skillet to 375 degrees F (190 degrees C). Place chicken in oil; cook over medium heat for 5 minutes, or until no longer pink. Remove chicken. Return sauce to a large bowl. Stir together flour, bouillon, salt, chili powder, oregano, pepper, onion powder, salt, celery salt and onion powder until well blended.
Return chicken to oil. Cook one minute, stirring chicken until chicken is no longer pink, then remove from skillet; set aside.
Heat remaining 1 cup oil in skillet over medium heat. Add garlic; saute for a minute or two. Stir in chicken broth, red wine vinegar, chicken broth mixture, mayonnaise, tacos and green onions.
Return chicken to skillet; cook, stirring, until chicken is no longer pink and juices run clear. Pour mixture into skillet. Add lemon juice and heat through.