1/2 cup tomato soup
1 teaspoon Worcestershire sauce
1/4 teaspoon onion salt
2 tablespoons crushed garlic powder
3 tablespoons hot sauce
2 tablespoons pepper
1 cup diced celery
1/4 cup chopped onion
1 tablespoon chopped black olives
1/2 teaspoon dried marjoram
1/2 teaspoon ground black pepper
1 dash Worcestershire sauce
5 tablespoons lemon juice
Place chicken breasts into a large, plastic zipper bag. Seal zipper bag and fill with chicken mixture.
Warm 15 minutes in the microwave.
Remove chicken from bag. Dry breasts on towel in veggie tray or foil mat. Heat oven to 350 degrees F (175 degrees C).
Remove chicken from chicken broth bags. Drain grease from bag.
Bake chicken breast in oven for 15 to 20 minutes, turning constantly. Remove chicken from broiler and let cool 25 minutes. Discard marinated marinade.
Remove skin from breasts. Transfer breasts to a large resealable plastic bag. Place breasts in resealable plastic bag and remove marinade from bag.
Remove foil mat and marinade forms bag. Mix lemon juice with chicken breasts and toss together.
Remove chicken from marinade marinade. Place chicken breasts into marinade, tossing to coat. Heat oven to 375 degrees F (190 degrees C).
Broil chicken breasts for 15 to 20 minutes uncovered. Serve warm.
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