5 skinless, boneless chicken breast halves
2 slices bacon
1 cup chopped onion
2 cloves garlic, minced
1 (8 ounce) package cream cheese, softened
1 (16 ounce) can whole peeled tomatoes, with liquid
1 cup tomato juice
1 (8 ounce) can sliced mushrooms, drained
2 tablespoons chopped fresh parsley
1 cup chopped fresh mushrooms
1 tablespoon chopped fresh rosemary
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried tarragon
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
2 tablespoons chopped fresh ginger
Place chicken on tray, leaving a large part of the breast on the bottom of the tray. Roast in a single layer for about 40 minutes, or until fully cooked. Drain excess fat. Brush with oil.
Slice the chicken breasts crosswise and scoop the outer edges of the cavity into two slices. Place the strips of bacon on the bottom of a large mint leaf mold or large white plastic bag.
Place cream cheese on one end of the breast. Fold the inside of the sausage over the cream cheese. Make a depression in the center of the mold. Place lettuce over browned strips of bacon to hold the edges together.
Roast about 30 minutes in the preheated oven. Serve hot or cold.
While still warm, thoroughly mix the egg, cream cheese mixture, tomatoes, tomatoes juice, mushrooms, parsley, mushrooms, rosemary, salt, pepper, basil, parsley, oregano, ginger, and salt. Spoon mixture over chicken breasts. Cover, and refrigerate overnight.
⭐ ⭐ ⭐ ⭐ ⭐