2 sheets t regular wound paper
4 sheets vegetable oil
1/2 cup ketchup
1/3 cup white vinegar
1 (4 ounce) can tomato paste
1 (12 fluid ounce) can refrigerated cream of mushroom soup
1 (16 ounce) can whole kernel corn, drained
1 (16 ounce) can chicken broth or paste
1 (8 ounce) container heavy cream
salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish.
Wrap oiled chicken and place in prepared dish. In a small bowl, whisk together meat, vinegar and tomato paste. Mix together soup, corn, broth or paste, and milk until well blended. Pour mixture into uncovered baking dish.
In a medium bowl, combine vegetable oil, ketchup, vinegar, tomato paste, tomatoes and corn. Mix well. Season equal parts tomato paste and soup mixture with salt and pepper.
Bake 25 minutes in the preheated oven, until chicken comes out easily when tested with a serrated knife.