2 jalapeno peppers
1 egg
2 tablespoons chopped onion
1 cup hot cooked chicken breast meat or vegetable
1-2 tablespoons water
10 tablespoons margarine, melted
1 tablespoon Worcestershire sauce
1 teaspoon ketchup
2 teaspoons soy sauce
1 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon press salt
1 teaspoon dried oregano
1 teaspoon dried chile pepper
split green pepper in pinch
Place peppers in large bowl. Combine egg, onion and chicken; toss; strain into smaller size serving bowl. Cover; refrigerate to marinate.
Preheat oven to 300 degrees F (150 degrees C).
Rub chicken breasts with 1 cup water, tomato paste, taco sauce, Worcestershire sauce, ketchup, soy sauce, chili powder, garlic powder, onion powder and press salt/oregano/chiles. Rub breasts on to bottom of 9x13 inch baking dish.
Bake at 300 degrees F (150 degrees C) for 1 hour. Unmelt margarine; stir about 1 tablespoon at a time into chicken mixture; adjust temperature to 350 degrees F (175 degrees C).
Remove soup spoon and spoon masa Jerrika into dish; sprinkle black olives on top by adding enough water to make 2 ounces. Serve with cooked tortilla strips.