1 pound skinless, boneless chicken breast halves
1 onion, sliced
1 medium zucchini, cut into small bite size pieces
3 (6 ounce) cans tomato sauce
12 frozen green peas, thawed
2 eggs, beaten
1 (3 ounce) can sliced mushrooms
1/2 cup milk
1 teaspoon butter, melted
1 (8 ounce) package cream cheese, softened
1 tablespoon chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Lightly butter a large baking sheet.
Heat oven to 400 degrees F (200 degrees C).
Dredge chicken strips in olive oil and place in baking sheet. Arrange onions and zucchini in a single layer in baking sheet, adding other vegetables and herbs as necessary. Place tomatoes over all and sprinkle with mushrooms and peppers. Season with butter, parsley and eggs. Cover, and bake 55 minutes in the preheated oven, or until chicken is cooked through.
Stir chicken mixture into chicken strips. Bring to a boil over high heat; reduce heat to medium and simmer 15 minutes, sticking strips with hot oil. When chicken is cooked, remove strips from pans. Transfer chicken to serving dish.
Toss remaining vegetables and herbs with chicken mixture and top with cream cheese. Return chicken to pan with door open and place 1 cup vegetable mixture on top of all. Season with butter, parsley, egg, mushrooms and bell pepper and place juices on top and spoon over chicken mixture. Finally, drizzle with remaining vegetable mixture.
Bake uncovered in preheated oven for about 1 hour or until chicken is tender, flipping once along the process.
Meanwhile, prepare sauce. Mix together butter, parsley, mushrooms, bell pepper and mushrooms. Cook over medium heat, stirring, until mixture is heated through.