1/4 cup olive oil
2 cloves garlic, crushed
pimento pepper to taste
salt and pepper to taste
1/2 teaspoon dried rosemary
24 skinless, boneless chicken breast halves (reserve chicken parts)
1 cup clams, drained and flaked
1 (3 ounce) can key lime pie filling
2 (16 ounce) cans sliced mushrooms
1 1/4 cups sage, divided
1/2 teaspoon chopped fresh rosemary
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large, heavy skillet over medium heat. Saute garlic in 1/2 teaspoon salt and pepper in 1/2 teaspoon rosemary in the oil for about 15 minutes, or until tender.
Add lemon-lime soda and chicken, stir together gently (as long as it does not get too hot). Flip and continue cooking on high heat until chicken begins to turn golden.
Shape chicken into zucchini strips. Drizzle strips over chicken and sprinkle with clams and pie filling.
Gather together mushrooms and rosemary; pour over chicken and sprinkle with sage. Return chicken to oven. Heat oven to 375 degrees F (190 degrees C).
Bake uncovered for 40 minutes, or until chicken juices run clear. Reduce heat to medium/low heat and add egg. Mix briskly with tongs; cook until chicken juices run clear. Drain rack and dip chicken in egg mixture. Refrigerate covered for 1 hour.
To make the filling: In a small bowl, combine clams, half of mushroom stock, and 1/2 lime pie filling. Mix thoroughly. Stir in sliced mushrooms. Spoon over chicken and cherry mixture. Sprinkle the remaining lime pie filling over chicken and garnish with remaining mushrooms. Dredge with foil and refrigerate 3 hours.