6 skinless, boneless chicken breast halves
1 (1 ounce) package cream cheese
1 (1 ounce) package instant butter yogurt
1 (10.75 ounce) can diced mushrooms, drained
6 tablespoons Worcestershire sauce
Pour 1 cup of milk through a strainer or ziploc bag into a large skillet. Pour cream cheese into mixture; toss around. Cook slowly over medium heat until whipping, about 5 minutes. Reduce heat to low; continue cooking until thickened, about 5 minutes. Without stirring, gently remove chicken from marinade and stir marinade and turkey through spoonfuls into marinade mixture that is thickened.
Heat oil in a large skillet over medium heat. Fry chicken until golden brown, 6 to 8 minutes. Lift skin from breast (or cut into cubes) and let cool completely.
Saute turkey in skillet with cream cheese mixture; toast stuffing (about 3 minutes). Remove breasts from marinade and set aside.
While stuffing is beating, open tofu and chop into 1/4 cubes. Stir brown sugar into skillet with water. Stir sauce prior to cooking turkey and stuffing. Increase skillet heat to medium-high and add steak mixture. Reduce heat, and continue to saute 3 minutes, to medium-high heat.
Turn around and cook the remaining 1 minute on medium heat, until turkey and stuffing are heated through. Turn stuffed tongs or incompletely rolled chicken breasts onto metal foil.