4 skinless, boneless chicken breast halves
1 tomato, quartered
1 jalapeno pepper, seeded and minced
1 tablespoon olive oil
1/2 onion, chopped
1 teaspoon minced garlic
1/2 cup chopped mushrooms
1/2 cup olive oil
1/2 cup tomato juice
1/2 teaspoon salt
2 tablespoons vegetable oil
1 tablespoon lime juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 carrots, sliced
1/4 teaspoon minced fresh parsley
3 tablespoons chopped fresh thyme
6 tablespoons tomato paste
4 ounces chicken broth
1/2 cup chicken bouillon granules
1/2 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon dried basil
1/8 teaspoon dried oregano
1/8 teaspoon dried rosemary
salt to taste
ground black pepper to taste
1 teaspoon olive oil
Place chicken in a large resealable plastic bag; seal bag and steam for 10 minutes. Remove turkey breasts, peel and cut into 1 inch strips.
Cut up chicken pieces into 1 inch pieces. Sprinkle marinated tomato slices over chicken pieces. Arrange chicken strips in a single layer in a large resealable plastic bag. Seal bag and shake for 10 minutes.
Heat olive oil in large skillet over medium heat. Make a slit in the bottom of the plastic bag. Pour in olive oil, lightly stirring, and place skillet over medium heat. Fry chicken and tomato in oil, turning once, until golden brown. Remove from skillet and place skillet over low heat. Fry chicken strips on both sides and fry 5 to 7 minutes per side, until chicken is cooked through and juices run clear.
Pour tomato soup over chicken and stir until coated with tomato soup. Spoon chicken over tomato soup and drizzle with olive oil.
Stir cooked chicken into tomato soup and stir to coat; pour over chicken and serve. Garnish with garnished tomato slices and parsley and serve.