30 (1/2 inch thick) slices bacon
1 1/2 cups chopped onion
1 cup chopped celery
1 1/2 cups chopped shallots
1 cup chopped onion
1 cup chopped green bell pepper
1/2 cup chopped green bell pepper
1 cup chopped celery
1/2 cup chopped zucchini
1/2 cup chopped green beans
salt to taste
ground black pepper to taste
1 clove garlic, minced
1 tablespoon cornstarch
1 pound medium skinless, boneless chicken breast halves - cooked
Preheat oven to 350 degrees F (175 degrees C).
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain grease and drain on paper towels. Stir in onion, celery, bell pepper, celery, pepper, green bell pepper, green bell pepper, celery and zucchini.
Cook chicken in skillet over medium-low heat until chicken is no longer pink. Fry bacon in bacon grease until crisp. Transfer chicken to a 10x15-inch baking dish. Mix the mushroom sauce with the bacon grease and drizzle over chicken.
Sprinkle mushroom sauce over chicken. Top chicken with cheese, mushrooms, parsley, garlic, celery, chives, tomatoes, olives, wine, cornstarch, parsley, mushrooms and cheese. Cover and refrigerate overnight.
Bake uncovered in preheated oven for 40 minutes, turning once, until chicken juices run clear. Remove from baking dish. Discard foil. Brush mushroom sauce over chicken. Continue baking for 30 minutes, stirring occasionally, until chicken is cooked through.
Gently press chicken into mushroom sauce. Serve warm.