1 (11 ounce) can beef stock
1 (10 ounce) packet dry onion soup mix
3 boneless skinless, boneless chicken breasts, cut into 1/2 to 1/3 inch pieces
6 cups confectioners' sugar
2 1/2 teaspoons vanilla extract
1/4 teaspoon salt
1 1/2 tablespoons olive oil
2 3/4 tablespoons distilled white vinegar
1 tablespoon olive oil
Preheat oven to 325 degrees F (165 degrees C).
In a medium bowl, combine the meat, onion soup mix, chicken and approximately 1 cup confectioners' sugar. Place 1/2 cup soup mixture in large bowl. Stir in vinegar, 1/2 teaspoon salt, 1/2 tablespoon oil and vinegar. Coat coated chicken, then evenly coat the inside of a lightly greased 9x13 inch baking dish.
Bake for about 20 to 30 minutes or until cooked through and no longer pink inside. Sprinkle garnish with 1/2 tablespoon salt and 1 1/2 tablespoons olive oil.