1 1/2 pounds skinless, boneless chicken breast halves
2 tablespoons olive oil
1 1/2 tablespoons Italian-style seasoning
1/2 teaspoon dried oregano
1 pinch dried basil
1 pinch dried rosemary
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 (6 ounce) can tomato paste
1/4 cup white wine
1 (16 ounce) can whole kernel corn
1 (10 ounce) can condensed cream of chicken soup
1 (10 ounce) package frozen chopped spinach, thawed and drained
2 (5 ounce) cans sliced mushrooms, stems removed
1 1/2 cups crumbled dried bread crumbs
1 (8 ounce) package diced mozzarella cheese
Boil chicken breasts for 15 minutes, turning once. Remove breasts from skillet. Pot Broiled Chicken with Brown Gravy: Brush chicken with olive oil; brush with Italian-style seasoning, oregano, basil, rosemary, garlic powder, crushed red pepper flakes, tomato paste and wine. Place chicken in gravy/flat bottom or nonstick pan; drain.
Heat oven to 375 degrees F. Place chicken in a 9x13 inch baking dish; pour sauce over chicken. Cover or wrap with foil; steam 35 minutes. Top with broccoli and mushrooms. Place in pan.
Bake uncovered at 375 degrees F for 35 minutes; continue to steam 5 minutes. Remove chicken from oven, cool and chop. Sprinkle mushrooms, broccoli and chicken over chicken. Place casserole in oven in oven to warm through. Remove foil from casserole; arrange broccoli mixture over chicken.
Remove foil; lay corn over chicken. Seal foil and large foil-style lid on skillet. Sift together flour, baking powder, baking soda and salt; pour half of mixture on bottom of foil-shaped baking dish. Insperse bread crumbs with pepper for garnish; drizzle over chicken. Place mushrooms, broccoli, chicken, grapefruit and chicken over corn. Top with tomato sauce.
Bake uncovered in preheated oven for 1 hour or until chicken is cooked through, juices are bubbly, chicken is tender and juices run clear, and gravy is cooked through and thickened. Serve chicken over pasta and tomatoes.