1/3 cup olive oil
1/3 cup Italian-style seasoning
1/2 teaspoon oil
1 onion, chopped
1 cup chopped celery
1 cup chopped onion
1 cup chopped beef
3 cloves garlic, minced
1 tablespoon chopped fresh oregano
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon Italian seasoning
1 (16 ounce) can large tomato sauce
2 pounds skinless, boneless chicken breast halves - cut into 1 inch cubes
1 (10 ounce) can tomato sauce
1 (10 ounce) can tomato paste
1 (10 ounce) can tomato paste
1 (10 ounce) can ham, diced
1 (10 ounce) can fresh mushrooms, sliced
Heat oil in a skillet over medium heat. Stir in Italian seasoning. Cook, stirring occasionally, for about 5 minutes or until the seasoning turns yellow and is a deep golden brown.
Add onion, celery, beef, garlic and oregano. Cook, stirring frequently, for about 5 minutes or until all vegetables are tender. Remove mushrooms from their stems and cut into 1 inch cubes. Whisk vegetables into the pan, stirring often, to keep them from falling apart. Repeat with celery mixture, tomatoes, tomato sauce, tomato paste and ham. Stir together well and reduce the heat to medium.
Cook, stirring occasionally, for about 1 minute, stirring frequently, for about 20 minutes, or until chicken is cooked through (no longer pink) and juices run clear. Serve this dish chilled.