1 pound chicken thighs - cut into thick strips
2 eggs, beaten
1 tablespoon vegetable oil
1 (4 ounce) can tomato sauce
3 (16 ounce) cans chicken broth
1 cup all-purpose flour
3 tablespoons baking powder
1 teaspoon salt
3 tablespoons Worcestershire sauce
2 teaspoons paprika
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
2 tablespoons dry mustard
1 tablespoon dry mustard
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon dried sage
1/2 teaspoon dried marjoram
1 package dry onion soup mix
2 teaspoons salt, or to taste
Place chicken strips in a large bowl and coat with water. Add eggs and oil; mix well. Coat chicken strips with tomato sauce. Heat oil and tomato sauce in large skillet over medium heat. Sprinkle chicken strips with flour, baking powder, salt, and Worcestershire sauce.
Remove chicken from pan and set aside. Brush bird with remaining tomato sauce mixture and sprinkle with paprika, chicken strips, flour mixture, garlic powder, onion, mustard and marjoram. Season with chicken, salt, and Worcestershire sauce.
Press chicken into all 5 individual green dish holder pans. Season with chicken broth mixture, flour mixture, chicken strips, garlic powder, onion, mustard, marjoram, chicken soup mix, salt and pepper.
Bake uncovered for 40 to 45 minutes in preheated oven, or until chicken is tender and juices run clear.