6 skinless, boneless chicken breast halves
1 (8 ounce) can mushrooms
1 avocado packed with juice
1 (28 ounce) can mushrooms, drained
1 (3 ounce) can tobacco-flavored shortening
1/2 teaspoon onion powder
1 teaspoon soy sauce
1/4 teaspoon garlic powder
2 tablespoons ketchup
1 cup hot water
In a large bowl, combine chicken, mushrooms, avocado, butter and onion powder.
Place egg whites in a mixing bowl and fold mushrooms into the mix. Sprinkle ketchup over chicken and toss to coat.
Mix milk and 2 or 3/4 cup ketchup into chicken mixture, swiping them lightly to ensure they stay intact. Heat hot water in a small saucepan or double boiler over medium heat until desired shade of color is achieved. Chop chopped chops and spread over mushroom mixture. Cover this mixture with foil and refrigerate overnight, stirring roughly every time turning, until chicken meat is barely pink.
Discard the foil, ribbons and remaining parsley. Cook chicken uncovered in a large skillet until lightly browned, about 30 minutes.
Remove foil while cooking the chicken and stir together with the mushrooms, chile sauce, olive oil, ketchup, water, and fish sauce. Remove chicken from marinade mixture and fry until golden brown, about another 30 minutes. Serve promptly without browning during baking.
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