3 teaspoons Worcestershire sauce
1 cup mild Italian-style cooking wine
1 cup chicken broth
1 cup chopped onions
1 cup sliced mushrooms
2 tablespoons crumbled mozzarella or Parmesan cheese
1/2 cup chopped fresh parsley
1 cup tomato paste
1 teaspoon salt
1 teaspoon garlic powder
1 (1 ounce) bag shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a small mixing bowl, mix Worcestershire sauce, Italian-style cooking wine, chicken broth, chopped onions, mushrooms, Parmesan cheese, parsley, tomato paste and salt. Mix well.
Transfer the mixture to a 9x13 inch baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 1 hour. Allow to cool completely.
Remove foil from baking dish and allow to cool completely. Heat 2 tablespoons butter or margarine in a saucepan to 375 degrees F (190 degrees C). Place the chicken mixture into the butter- or margarine, and stir until well coated.
Cover, and refrigerate for at least 1 hour.
Assemble the chicken: Place shredded mozzarella inside the baking dish. Spread chicken breasts onto the outside of the dish. Roll the chicken breasts around in the buttercream mixture, then flatten in the microwave. Place the mushrooms and mushrooms on top of the chicken.
Place the chicken from the baking dish onto the foil and sandwich in the foil between the layers. Brush with remaining lemon juice.
Bake uncovered at 350 degrees F (175 degrees C) for 8 to 10 hours, or until chicken is cooked through and juices run clear. Remove foil, and cover dish thoroughly. Ice the remaining 1 tablespoon buttercream on top of the chicken breasts, and brush with remaining lemon juice.