1 1/2 teaspoons vegetable oil
2 tablespoons white wine vinegar
8 boneless, skinless chicken breast halves
1/2 cup Italian-style cream of mushroom soup
1/4 cup onion broth
2 cloves garlic, minced
1/4 teaspoon salt
6 bay leaves
In a blender, combine oil, vinegar, chicken, cream of mushroom soup, onion broth, garlic, and salt; puree until smooth. Transfer chicken to a large bowl. Combine bay leaves, 1/2 cup toasted bread crumbs, and 3 tablespoons butter. Place mixture in large roasting pan.
Bake uncovered in preheated oven for 25 minutes or until chicken is crispy and juices run clear. Reduce oven temperature to 350 degrees F (175 degrees C). Roll out skin side up and brush with butter or margarine while still warm; place under oven uncovered for 5 minutes. Brush with sauce from skillet.