3 skinless, boneless chicken breast halves
1/2 cup chicken broth
1 (8 ounce) can cherry tomatoes, drained
2 (10 ounce) cans chicken broth
1 (8 ounce) package frozen mixed vegetables, thawed
2 (4 ounce) cans diced celery
2 cups water
2 eggs
1 teaspoon cornstarch
Place chicken breasts in a nonstick skillet, and cook over high heat until no longer pink, about 10 minutes. Pour broth into skillet with chicken, filling well with liquid. Add tomatoes and cook for 5 minutes.
Add broth mixture. Mix thoroughly. Return chicken to skillet with tomatoes, cover, and saute for 10 minutes. Stir vegetables into chicken mixture, and cook for about another 10 minutes.
Add chicken mixture to skillet with tomatoes. Sprinkle with celery and water. Bring to a boil, and reduce heat to medium-low. Cook for about 10 minutes, or until chicken is cooked through.
Mix together chicken mixture and mixed vegetables. Place chicken mixture and celery mixture into skillet with tomato mixture and celery mixture; simmer for about 10 minutes, until vegetables begin to soften. Mix in chicken, celery, water, eggs, cornstarch, and salt.
Spoon the cream cheese mixture into the center of each breast, and heighten the taste by adding to the bottom and sides of the dish with spoon and pick.