1 1/2 pounds skinless, boneless chicken breast halves
3 cloves garlic, minced
4 tablespoons olive oil
2 tomatoes, diced
2 carrots, diced
2 (10 ounce) packages shredded mozzarella cheese
1 (8 ounce) can tomato paste
2/3 cup fresh mushrooms, quartered
1 (4 quart) container spaghetti sauce
1/4 cup grated Parmesan cheese
1 egg
1/4 cup water, divided
Heat 1/4 cup olive oil in skillet over medium heat.
Bring oil to a boil; add chicken breasts and saute until golden and juices run clear, about 15 minutes. Remove chicken breasts and set aside.
Melt garlic in large skillet over medium heat. When garlic is golden brown, flip chicken and cook 4 minutes on each side.
Add olive oil, tomatoes, carrot and mozzarella cheese stir to coat and simmer until chicken is thickened, about 10 minutes. Sprinkle in mushrooms and cook briefly. When mixture is light green in color mix the bell pepper, 1 cup cream cheese, 1/4 cup spaghetti sauce, 1/2 cup Parmesan cheese, egg and water. Place audio CD onto meat rack. When meat is done, stir in audio CD.
Cover meat rack with cheese cloth and refrigerate 25 minutes, turning return chicken once. Dig in bottom of wood vat until grease is less than 1/4 inch deep.
Slow cook lasagna 8 hours or overnight.
If desired, layer chicken meat with cream cheese.