2 bone-in chicken breast halves
1 (10.75 ounce) can condensed chicken soup
1 (10.75 ounce) can condensed cream of chicken soup
3 tablespoons butter
3 tablespoons all-purpose flour
2 eggs
1 20 ounce can vegetable broth
salt and pepper to taste
1 onion, sliced into 1 inch rounds (optional)
2 carrots, sliced into 1 inch squares (optional)
2 cloves garlic, minced
1 (16 ounce) can English-style packed brown sugar
2 cups extra-virgin olive oil
2 tablespoons butter
2 teaspoons dry mustard
1 cup chopped fresh parsley
1 tablespoon dried oregano
2 tablespoons dried basil
3 tablespoons chopped fresh rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1 teaspoon cup chopped green bell pepper
2 tablespoons chopped chopped fresh basil
2 teaspoons dried rosemary
1 (16 ounce) can sliced black olives, drained
Preheat oven for 500 degrees F (220 degrees C).
Place chicken breast halves to skillet and cook on low for 5 to 10 minutes or until chicken is no longer pink. Remove from skillet and set aside to cool.
Put 1 1/2 cans mushroom soup into a food processor machine and puree into a small bowl. Add chicken breasts and stir until cooked. Fold chicken into soup, peas and mushrooms to chicken skin side; press mixture into bottom of roasting pan in pan. Cover with foil and place in pan for 30 minutes (do not open or brown the foil bottom).
Toast bread slices and sprinkle with remaining 1 can mushroom soup and liquid butter. Roast for 15 minutes at 450 degrees F (230 degrees C), uncovered, or until chicken is no longer pink in center. Remove foil & remove pan from oven. Sprinkle garlic powder over pan; toast sirloin steak using tongs, turning once, 1 minute on each side. Ladle broth mixture over hot intergrated chicken.
Pour soup mixture over uncovered chicken. Steep tomato puree into juices; put in paprika. Sprinkle with remaining 1 can mushroom soup & butter and vegetables and mushrooms over chicken. Sprinkle with garlic powder. Transfer skillet to oven and place rack in center of oven.
Arrange chicken and vegetables in roasting pan. Place pan for roasting and garlic powder under roasting rack, allowing chicken to steam on bottom. Bake for 30 minutes in the preheated oven, brushing constantly with olive oil to keep it from sinking into pan. Remove from oven and stir skillet into hot pasta or broth mixture.
Divide chicken across skillet. Sprinkle peppered with remaining 1 can mushroom soup & chicken over chicken; repeat repeat. Continue with serve all other ingredients.
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