1 large tomato, peeled and sliced
1/2 cup butter
1/2 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano and garlic powder
6 skinless, boneless chicken breast halves
1 quart olive oil for frying (or enough to cover)
1/2 cup chopped onion
1 cup sliced mushrooms
1 teaspoon dried basil
3 cloves garlic, minced
1 pinch salt
2 tablespoons marjoram, crushed, divided
1 (8 ounce) can tomato paste
1 (8 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
1 cup shredded Swiss cheese
1 (8 ounce) package cream cheese, sliced
Place tomato slices on a flat surface and brush with butter. Mix together with paprika, oregano, basil, and oregano and garlic powder; shape into 1/2 inch cubes.
Fry chicken and onions briefly in oil, turning once, until golden brown. Flip chicken and onion cubes onto towels.
Fry chicken cubes in 5 minutes, turning once. Fry chicken in hot oil until lightly browned. Drain on paper towels.
Place 1 section of chicken in plastic wrap and refrigerate without closing. Heat remaining oil in skillet to a medium heat.
Cut 1 inch off top and bottom of each chicken breast and tie with toothpicks and lightly press into center of each breast. Place breast on a flat surface. Sprinkle with cream cheese or sour cream and sprinkle with mushrooms and basil. Place coated breast on the prepared cookie sheet and brown. Fuse toothpicks onto breast. Cut out 1/2 inch slices of cheese and spread around outside edges of each breast. Place mushrooms and basil strips on each breast; flatten slightly. Roll breasts in a single layer; layer cream cheese and sour cream along with cream cheese. Place half of the mushrooms and basil strips on each breast; top with half of the cream cheese.
Heat oil in 12-inch skillet (or deep skillet) over medium heat. Fry chicken breast slices in oil until golden brown. Remove from oil and place in a baking dish (or broiler pan) to cool.
Meanwhile, heat a large skillet over medium heat. Saute onion slices and garlic powder until golden. Stir chicken into the cooking mixture. Fry 2 to 3 minutes on each side. Remove from hot oil to a wire rack.
Place chicken breast slices on a plate and brush with tomato paste. Top with half of the mushrooms and basil strips, then dredge with wine/crushed red grapes and/or crumbled eggs. Spoon remaining mushroom mixture over chicken. Dust with remaining 1/2 teaspoon crushed garlic.
Return skillet to medium heat. Fry chicken 5 minutes on each side or until golden. Remove skillet and set aside to cool.
When chicken is cool, mash egg noodles and combine with sauce and tomato paste; serve on both sides.