1/4 cup molasses
4 teaspoons white sugar
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried sage
1 cup chopped onion
8 skinless, boneless chicken breast halves
2 eggs
2 (4 ounce) cans Italian-style diced tomatoes with juice
1 (15 ounce) can sliced mushrooms, drained
1 small onion, sliced into 1/2 inch rings
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded mozzarella cheese
salt and pepper to taste
1 (2.25 ounce) can sliced mushrooms, drained
2 tablespoons olive oil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon dried sage
Preheat oven on broiler setting.
In a medium bowl, mix molasses, sugar, salt and pepper. Mix well. Spread or brush the molasses mixture on chicken breasts and their sides and breast tops. Place the onion rings on chicken and chicken breasts. Brush the remaining dried sage over the chicken and the mozzarella cheese. Place shredded mozzarella cheese on the inside of the chicken and vegetables. Heat oil in a far corner of a large baking dish.
Heat remaining olive oil in a small saucepan over medium heat. In a separate small saucepan, heat remaining garlic to medium heat. Stir garlic into the molasses mixture to melt.
Spread chicken breasts on baking dish. Season with mushrooms and onion rings. Top with mozzarella cheese, mozzarella cheese, mozzarella cheese, salt, pepper, sliced mushrooms, and oregano. Spoon the mixture over chicken and vegetables. Sprinkle shredded tomato over the chicken and vegetables. Place the mushrooms on top of the Chicken and Vegetable. Brush the aluminum foil out of the pan. Place the pan on a baking sheet.
Bake chicken in preheated oven for 20 to 21 minutes, or until chicken is no longer pink-orange and juices run clear.
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