6 skinless, boneless chicken breast halves
1 cup white wine
1/4 cup chicken bouillon granules
1 teaspoon poultry seasoning
1/4 teaspoon pepper seasoning
1 egg, lightly beaten
2 cloves garlic, finely crushed
1 1/2 pounds mushrooms, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1 (16 ounce) can tomato soup
1 pound mountains of green beans, drained
4 (12 ounce) cans whole kernel corn
Place chicken breasts in resealable plastic bags. Tuck foil in corners and place stuffed marinated breasts in plastic bag. Place plastic bag in refrigerator; seal jar. Bring marinated breasts to room temperature.
Place marinated chicken breasts in sterile metal canister, paint pan, and microwave for 20 minutes on High 4 minutes per side, stirring every minute to prevent sticking.
Place chicken breasts in plastic bag, seal, and place plastic bag over foil, seal jar. Brush marinated breasts with egg mixture until evenly coated. Cover, and microwave for 20 minutes on High 4 minutes per side, stirring every minute to prevent sticking.
Place chicken breasts in plastic bag, seal, and microwave for 15 minutes on High 4 minutes per side.
Place marinated breasts in refrigerator to marinate overnight.