4 (2 pound) boneless skinless, boneless chicken breast halves
1 teaspoon olive oil
1 teaspoon butter
2 teaspoons minced garlic
1/2 small onion, chopped
4 teaspoons Worcestershire sauce
2 teaspoons brown sugar
1 teaspoon prepared Dijon-style mustard
1 (4 ounce) can sliced mushrooms, drained
1 clove garlic, minced
2 tablespoons garlic powder
1 tablespoon orange juice
2 tablespoons olive oil
2 tablespoons Dijon-style mustard
1 tablespoon margarine or olive oil
Preheat oven to 350 degrees F (175 degrees C).
Melt 4 tablespoons olive oil in a small saucepan in a large skillet over medium heat. Saute chicken breasts for 5 minutes with hot water, or until just pink on top. Remove from saucepan and drain on paper towels. Place chicken in skillet. Brown in oil over medium heat. Add garlic, onion, Worcestershire, brown sugar, mustard, mushrooms and garlic powder; stir; cover and simmer.
Stir in orange juice and 2 tablespoons olive oil. Stir until chicken is no longer pink and no longer egg white is visible. Sprinkle chicken with 1 tablespoon margarine or olive oil, and cook 4 minutes, or until chicken is no longer pink and no longer yolks are hot. Rotate chicken over chicken stirring occasionally; let stand 5 minutes.
Transfer chicken into prepared baking dish and sprinkle with cream cheese and 1 1/2 cup minced onion. Top with breadcrumbs. Sprinkle with 2 tablespoons orange juice and 2 tablespoons olive oil.
Bake uncovered for 25 minutes, coating with chicken juices. Immediately remove chicken from oven and drizzle with 1 tablespoon margarine or olive oil. Bake for an additional 10 minutes.