6 skinless, boneless chicken breast halves
1 (6 ounce) can tomato juice
1 cup yellow wine
3 tablespoons olive oil
1 teaspoon salt
1/2 pound fresh mushrooms
1 1/2 teaspoons Italian seasoning
1 cup shredded mozzarella cheese
1 (16 ounce) can tomato paste
3 cloves garlic, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken, tomato juice, wine, olive oil, salt, mushrooms, Italian seasoning, mozzarella cheese, tomato paste, garlic and oregano in a large mixing bowl. Mix thoroughly.
Place chicken in a baking dish or casserole dish. Pour tomato sauce over chicken and sprinkle with cheese. Cover and refrigerate for at least 1 hour.
Bake for 1 1 hour or until chicken is cooked through and juices run clear. Remove from pan and let cool completely.