2 1/2 cups vegetable oil
4 skinless, boneless chicken breast halves
3 thinly sliced onions
1 (8.5 ounce) can tomato paste
1 package dry potato meal mix
2 cups shredded carrots
1 cup chopped celery
1 (6 ounce) can whole celery, rinsed and dried
1 cup water
1 cup cooked eggplant, drained
2 cups beef broth
1 (8 ounce) can sliced mushrooms
1 tablespoon Italian seasoning
1 (8 ounce) container dry bread crumbs
1 teaspoon dried basil
1 teaspoon dry mustard
Heat oil in a large soup pot over medium heat. Stir the skin of the chicken into the oil, and fry until well done.
Remove the chicken from the pan. To fillet, transfer mixture into a large bowl and place the celery and the carrot in the pan.
Saute the onion and tomato paste in the microwave, stirring occasionally, until softened. Add the celery and carrot, then the tomato mixture. Stir in the water, the poultry, tomato sauce, celery mixture, olives, chunks of pizza, mushrooms, apple, and beef broth. Mix thoroughly. Cover and simmer over low heat for 30 minutes, until chicken is tender.
Dredge the chicken mixture in bread crumbs, and add to the pan along with the mushrooms. In a separate bowl, remove the stuffing mixture.
Pour 1/4 cup of tomato mixture into the pan. Add the meat mixture immediately to the pan, and pour over the chicken and veggies. Sprinkle with the Italian seasoning, and bread crumbs.
Slow cookovers may be served completely with sauce.
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