1 tablespoon vegetable oil
1 cup chicken broth
1 cup corn kernels
1 (10 ounce) can crushed pineapple, drained
1 (12 fluid ounce) can or bottle ranch-style dressing
2 tablespoons chopped fresh parsley
1 teaspoon paprika
1 teaspoon dried basil
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dry mustard
1 teaspoon dried oregano
1/4 teaspoon salt
2 tablespoons ketchup
1 cup shredded Cheddar cheese
1 small onion, thinly sliced
Heat oil in a large skillet over medium heat. Add chicken and brown on both sides; remove from skillet and set aside.
Heat 1 cup chicken broth in a medium saucepan with enough water to cover. Bring to a boil; stir in corn, pineapple, salad dressing, Cheddar cheese, parsley, paprika, basil, oregano, sage, dry mustard, oregano, salt, ketchup, Cheddar cheese and onion. Cover with plastic wrap and simmer 15 minutes.
Remove chicken from liquid and place in a large microwave bag. Microwave chicken 1 minute, then turn and microwave an additional 30 seconds, until chicken is cooked through.