1/2 pound skinless, boneless chicken breast halves
1/3 cup salsa
1 (12 ounce) can or bottle chicken broth
2 onions, chopped
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, shredded cheese blend
1 teaspoon sour cream
1 cup shredded white Cheddar cheese
1 (4 ounce) can sliced mushrooms
3 (4 ounce) cans sliced green olives, drained
3 roma (plum) tomatoes, quartered
1 (8 ounce) can sliced mushrooms
1 (1.25 ounce) package taco seasoning mix
Cut chicken into pieces. Place chicken into a frame pan, and spoon salsa over the chicken pieces. Cover with foil.
Stir chicken into salsa mixture. Spread cream cheese over chicken pieces.
Press remaining salsa mixture on chicken pieces and top with shredded cheese. Top with sliced mushrooms and tomatoes.
Bake in preheated oven for 45 minutes, or until chicken is cooked through and juices run clear.
Heat oil in a large, heavy skillet. Cook chicken piece by piece, coating well; turn and cook another minute or so, swirling pieces around. Fry chicken until lightly browned, turning once. Flip chicken pieces and fry another minute or so, until golden brown. Serve with sour cream (optional) then spoon over chicken pieces (recipe below)
Fry cream cheese polenta in a large skillet over medium heat. To taste. Lightly mix 1 portion of polenta mixture into cream cheese mixture, then sprinkle with chicken, green olives, tomatoes, mushrooms, olives, tomatoes, mushrooms, canned sliced mushrooms and cooked chicken stock. Blend together all ingredients and serve.
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