2 skinless, boneless chicken breast halves
2 tablespoons olive oil
1 medium onion, quartered
2 cloves garlic, minced
2 teaspoons white sugar
2 teaspoons dried oregano
1 teaspoon dried basil
3 teaspoons dried basil
1 cup fresh tomatoes, cut into 3 wedges
1/2 cup water
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (8 ounce) package cream cheese, softened
1/2 cup chopped fresh parsley (optional)
1 (8 ounce) package cream cheese, softened
1/2 teaspoon white sugar
1 cup sliced fresh mushrooms
1 (4 ounce) can sliced black olives, drained
1 (16 ounce) can sliced mushrooms
Heat oil in a large skillet. Cook chicken in oil until browned on each side, about 5 minutes. Place chicken in browned pan. Bring gently to a boil. Reduce heat to medium-low; cook, stirring occasionally, for about 2 minutes or until chicken is no longer pink. Remove chicken from pan; cool.
In a small mixing bowl, whisk together olive oil and onion and saute; saute until no longer pink. Stir in garlic and sugar.
In a separate small mixing bowl, stir together flour and salt.
Heat tomato paste, vinegar, cream cheese and parsley into a 1/2 teaspoon with of the water in a microwave-safe bowl. Mix together (with spoon or fork) until well blended. Gradually stir chicken into tomato paste mixture.
Cook chicken, turning once, until no longer pink, in bowl until no longer pink on outside edges, about 5 minutes.
Slowly cook chicken in egg, cream cheese, parsley and salt over medium heat, flipping once, until golden brown.
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