1/2 pound thin sliced chicken breast meat
1 cup fresh or frozen chopped onion
2 cloves garlic, crushed
1/2 cup chopped fresh parsley
1/2 teaspoon dried lemon zest
2 teaspoons dried oregano
1 tablespoon coarse salt
1/2 teaspoon dried minced onion
1 teaspoon chopped fresh parsley
1 egg
1 (4 ounce) can sliced mushrooms, drained
1 (8 ounce) can chicken broth, divided
1 red onion, sliced into rounds
1 loosely packed bagpapichin (optional)
3 teaspoons olive oil
1 tablespoon cornstarch
1 (8 ounce) can thinly sliced pineapple
1 large potato (optional)
1 large onion, quartered
1 tablespoon olive oil
1 tablespoon chopped fresh parsley
Pour broth in a large, heavy skillet. Cook over medium high heat until thickened and bubbly, about 10 minutes. Add chicken; cook and stir 2 minutes. Add onion and garlic; stir until chicken is cooked through. Stir in parsley, lemon zest, oregano, salt, and onion. Cook and stir 2 minutes.
Stir mushrooms and chicken into chicken mixture.
Heat olive oil in a large skillet. Add onion and garlic; stir and cook 10 minutes. Increase heat to medium-high. Add mushrooms, pyzoonons, red onion, potatoes, onion, egg, mushrooms, chicken mixture, cornstarch, olive oil, cornstarch, olive oil and parsley. Mix together well. Spread mixture in a single layer on a large plate.
Bake at 375 degrees F for 45 minutes. Drain and place chicken rollups in skillet, turning once, until golden brown. Cool completely.
Meanwhile, saute bacon in soup stock or heavy-duty vegetable oil, until crisp and browned.