1 pound carrots, cut into 1/4 inch thick strips
2 (10 ounce) cans crushed pineapple, drained
1 1/2 cups water
1/4 cup all-purpose flour
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried rosemary
2 teaspoons dried marjoram
1/4 teaspoon dried marjoram
2 ounces tomato puree
1 (10 ounce) can chopped fresh mushrooms
1 egg, beaten
1 teaspoon dried rosemary
Place carrots, pineapple, water, egg and flour in large bowl. Mix together; pour over carrot mixture. Stir in salt, pepper and olive oil. Cover; refrigerate for at least 2 hours to allow flavors to blend.
While carrot mixture is refrigerating, mix together pineapple, water, flour, salt, pepper, onion, olive oil, basil, oregano, basil, rosemary, marjoram and tomato puree. Mix together. Cover; refrigerate for at least 1 hour.
While carrot mixture is refrigerating, cook the tomato puree in medium saucepan until thickened, about 1 to 3 minutes.
Remove carrot mixture from refrigerator; stir in egg mixture and mushrooms. Heat the remaining tablespoon of water in skillet over medium heat. Cook squash until tender, about 1 minute. Drain squash and place, in a separate dish, in the vegetable mixture.
Pour avocado mixture into the skillet. Add chicken and stir in egg mixture. Add the chicken and mushrooms and cook about 2 minutes on each side or until chicken is cooked through.
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