12 boneless, skinless chicken breast halves
3 teaspoons vegetable oil
2 tablespoons Italian seasoning
1 egg
1 onion, minced
2 (6 ounce) cans Italian-style dried oregano
1 (6 ounce) can crushed pineapple
1 (6 ounce) can tomato paste
1 1/2 cups water
2 1/2 cups diced yellow squash
1 (15 ounce) can tomato paste with juice
1/2 teaspoon paprika
1/2 teaspoon Worcestershire sauce
2 tablespoons orange juice
1/2 teaspoon salt
Heat oil in 1 large nonstick skillet over medium heat. Saute chicken in the hot oil for 5 to 7 minutes. Remove from skillet; cook, turning often, until no longer pink. Remove and set aside.
Heat 2 tablespoons olive oil in pan and saute onion and garlic in the fat here for about 5 minutes, stirring often. Mix tomato paste, water, diced tomato paste, tomato paste with juice, paprika, Worcestershire sauce and orange juice in small bowl; stir into skillet. Stir in pineapple, tomato sauce, tomato paste with juice, paprika and Worcestershire sauce. Bring to a simmer, stirring occasionally.
Lower heat to low; cook chicken approximately 15 minutes, stirring often. Remove chicken from skillet; cut into small pieces. Mix together with sauce mixture; stir over low heat for ~ 15 minutes.
Saute chicken uncovered for about two minutes. Add rice and tomato paste mixture. Bring to a boil, stirring, then reduce heat to low; simmer stirring until sauce thickens. Add pineapple, tomato sauce, tomato paste with juice, paprika, Worcestershire sauce, orange juice and salt to taste. Serve chicken over cooked rice, or spoon chicken onto rice.