1 1/2 pounds skinless, boneless chicken breast halves
1 (10 ounce) can tuna fish fillets
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
6 orange slices
1 (6 ounce) can sliced mushrooms
1 (6 ounce) can sliced mushrooms
1 (6 ounce) can sliced snapper
1 (4 ounce) can sliced monkfish
2 tablespoons rice vinegar
1/2 teaspoon garlic powder
1 teaspoon crushed red pepper flakes
1 teaspoon hot water
1/2 teaspoon salt
1 cube chicken bouillon
3 tablespoons soy sauce
1 tablespoon distilled white vinegar
1 teaspoon distilled white vinegar
1 teaspoon chicken bouillon granules
Preheat the broiler and preheat the oven to 350 degrees F (175 degrees C).
Place chicken in a shallow dish. Slit the top of the chicken into the bowl and sprinkle with tuna fillets. Place mushrooms in the bottom of the bowl and drizzle with pepper slices. Sprinkle mushrooms with sliced mushrooms.
Heat oil in a large skillet over a low heat. Add chicken and mushrooms and saute for 5 minutes. Remove chicken and mushrooms and stir into the skillet with the mushroom mixture. Season with crushed mushrooms, mushrooms and sliced mushrooms. Stir the vinegar into the skillet and heat gently, stirring occasionally. Bring the chicken to a boil. Add broth and toss with the fish mixture. Add the garlic powder, red pepper flakes and water. Bring to a boil and then add the chicken bouillon cube. Reduce heat to low and simmer for 1 minute, stirring occasionally.
Remove skillet from heat and stir in the chicken bouillon cubes. Stir in the rice vinegar and stir into the skillet with the mushroom mixture. Return skillet to heat, stirring occasionally, and stir in the soy sauce, white vinegar and bouillon. Heat evenly and sprinkle with the ketchup and tomato puree. Serve with ketchup.