2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
2 tablespoons vegetable oil
1 onion, finely diced
3 tablespoons vegetable oil
4 boneless onions, diced
1 (6 ounce) can condensed cream of chicken soup
1 cup milk
1 (10 ounce) can frozen whipped topping, thawed
1 cup light brown sugar
1/4 teaspoon salt
1 tablespoon paprika
Heat oil in a large skillet over medium heat. Brown chicken thighs in oil and remove from skillet; drain. Set aside.
Heat oil in large skillet over medium heat. Saute chicken breasts in oil for about 10 minutes, or until lightly browned; drain.
Add chicken to skillet; cook, stirring frequently, for about 5 minutes, or until chicken is no longer pink. Stir in onion; heat through and spoon over chicken.
Add cream of chicken soup, milk, cheese, green onion, cream of coconut and olive oil. Sprinkle chicken breasts over cream of chicken soup mixture. Roll up chicken breasts and serve.
In a medium bowl, toss chicken with brown sugar, salt and paprika. Serve immediately.
Ok so I may edit this review as I didn't rack the peanuts on ahead of time. In my oven this baked in 35 minutes. CHANGED * moment grocery wrapped$$
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