1 tablespoon olive oil
5 boneless, skinless chicken breast halves
2 tablespoons vegetable oil
1 small onion, sliced into 1/4-inch slices
8 slices Swiss cheese
1/4 cup Italian-style salad dressing
3 tablespoons dry white wine
10 slices Swiss cheese
1 large onion, sliced into strips
1 cup shredded Cheddar cheese
Heat olive oil in a large saucepan over medium heat. Add chicken; stir and cook 20 minutes, turning occasionally, until chicken is no longer pink and juices run clear. Drain off grease.
Heat oil in a large skillet over medium heat. Stir in garlic and onions; cook, stirring, 5 minutes. Pour in tomato juice, vinegar, vinegar-based chili sauce, onion powder, salt, pepper, and paprika. Sprinkle with cheese.
Heat olive oil in a large skillet over medium heat. Sprinkle chicken with oil, and cook 5 minutes, turning frequently, until chicken is no longer pink and juices run clear.
Stir chicken into tomato sauce mixture, stirring often. Reduce heat to medium.
Bring a large pot of water to a boil. Add chicken, onions and mushrooms, and cook, stirring occasionally, for 5 minutes or until chicken is no longer pink and juices run clear.
Mix seasoned dry white wine and Italian-style salad dressing. Mix with chicken, onion, Swiss cheese, Cheddar cheese, and tomato sauce mixture.
Bring a large pot of chicken broth to a boil. Add broth and water. Cover, reduce heat, and simmer for 20 minutes.