4 skinless, boneless chicken breast halves
1 large carrot
1 small onion, diced
1 green bell pepper
2 tablespoons olive oil
1 clove garlic, minced
1 tablespoon chili powder
3 ounces kalamata olives
1 1/2 cups crumbled cornflake croutons
1/2 cup chopped celery
5 quarts fresh mushrooms
2 quarts sliced fresh mushrooms
6 ounces shredded mozzarella cheese
1 (8 ounce) container diced Italian seasoned pizza sauce
Place chicken breasts in a large resealable plastic bag. Punch through the cutouts to squeeze meat into the bag. Cover with plastic wrap and refrigerate.
In a large bowl, blend the remaining olive oil, garlic, chili powder, celery and olives.
Heat olive oil in small saucepan over medium heat. Stir in the seasoned pepper, olive oil mixture and mushrooms.
Bring a large pot of lightly salted water to a boil. Add chicken and cook for about 10 to 15 minutes, or until no longer pink and juices run clear. Remove chicken from pan, place in large resealable plastic bag, and seal bag. Reserve 2 tablespoons of chicken broth, reserving 1 1/2 cup water to coat chicken.
Dredge chicken in pan drippings of chicken broth mixture. Mix in mushrooms, olives, celery, mushrooms, celery mixture, chicken, cheese, pizza sauce, chicken's juices, and parsley.
Pour mixture into an outdoor serving dish. Reserve remaining chicken broth mixture for later. Serve chicken warm.
really good! others said as well. i did change proportions of several ingredients. changed to a large can of pop, and added myspice. i also used Newman's Own Honey Mustard dressing which is so good. applied right onto the bun. huuuge hit.
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