1 (4 ounce) can grilled chopped tomatoes with onion
1/2 cup chopped green bell pepper
1 (3 ounce) jar salsa
1 large tomato, diced
1 (6 ounce) can sliced mushrooms with juice
1 cup shredded Cheddar cheese
1 (2 ounce) can chopped green chile peppers, drained
1 (8 ounce) can sliced black olives, drained
2 teaspoons chopped fresh parsley
Place tomatoes in a large bowl. Mix in the green bell pepper, salsa, tomatoes, chopped green bell pepper, tomatoes, mushrooms, Cheddar cheese and chopped green chile peppers. Shape into 1 inch balls. Place balls in a large microwave-safe bowl.
Microwave tomatoes in microwave for 5 minutes to "chill". Remove tomatoes from microwave and place in a bowl filled with water. Microwave tomatoes for 5 minutes to soften. Drain tomatoes and place in a small bowl.
Heat oil in a large skillet over medium-high heat. Cook chicken over medium heat, turning once, for about 1 minute, until golden brown. Remove chicken from skillet and place in large bowl. Remove egg yolks and yolcans from skillet and set aside.
Heat oil and cover skillet in microwave for about 15 minutes, or until chicken is no longer pink.
Return skillet to medium-low heat and place chicken in skillet. Sprinkle with cheese, green chiles, black olives and parsley. Cook over medium heat for 5 minutes, stirring occasionally, until cheese is melted. Transfer chicken to skillet.
Simmer chicken over medium heat for about 5 minutes, stirring occasionally, until sauce begins to thicken.