1 (4 ounce) can chicken cream with cream of mushroom soup
1 (4 ounce) can chicken cream with mushroom soup
1 (5 ounce) can sliced mushrooms, drained
1 large onion, thinly sliced
1 (8 ounce) can whole peeled tomatoes with liquid
2 tablespoons chopped fresh parsley
1 large tomato, sliced
4 skinless, boneless chicken breast halves
3 boneless, skinless chicken breast halves
1/2 teaspoon dried minced onion
1 teaspoon salt and pepper to taste
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a large ziplock bag with a small amount of water to cover, seal bag and shake to coat.
In a blender, combine chicken cream and mushroom soup. Blend until smooth. Reserve 1/2 cup soup stock.
Place mushrooms, onion, tomato and parsley into bag with 1/2 cup chicken stock. Add chicken stock and mushrooms. Blend well.
Place chicken breast halves in bag with chicken broth/vegetable stock mixture. Place on lower rack of oven. Bake uncovered for 20 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake for 5 to 7 minutes.
Remove chicken breasts, cut into thick strips and place into bag with soup. Pour tomato mixture over all.
Cover, and bake uncovered for 60 minutes. Reduce temperature to 375 degrees F (190 degrees C) and bake for an additional 10 minutes, or until meat is tender. Remove from oven, brush lightly with egg yolks, and sprinkle with garlic and mushrooms. Return chicken breasts to oven and sprinkle with remaining cream and eggs. Bake for 1 hour. Turn chicken breasts again, baking them about an hour more. Serve chicken breasts uncovered.