4 skinless, boneless chicken breast halves
1/2 cup olive oil
1 (10.75 ounce) can condensed cream of chicken soup
1/2 cup parker/waffle mix
2 (4 ounce) cans whole kernel corn
1 1/2 teaspoons lemon zest
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1 whole onion, peeled and sliced into 1/4 inch slices
1 1/2 tablespoons dried marjoram
2 tablespoons lemon juice
Preheat oven to 350 degrees F (175 degrees C). Cut chicken breasts horizontally in 1-2 slices and place on foil covered baking sheet.
In a medium saucepan, cover medium heat with water and let cook for 2 minutes on each side. Remove breasts with tongs and place on metal rack to cool.
Place chicken in bowl of a slow cooker. Stir in olive oil and chicken broth mixture. Mix until well coated and pour over chicken and vegetables. Cover; refrigerate for at least 2 hours or overnight.
Arrange onions in a single layer on foil on baking sheet. Cook by placing the chicken on foil overlapping frequently with chicken pieces. Sprinkle with marjoram, lemon juice and salt. Arrange vegetables over chicken.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is no longer pink and juices run clear.