4 skinless, boneless chicken breast halves
1/2 cup Italian-style Italian dressing
1 tablespoon Worcestershire sauce
1 teaspoon dried minced onion
1 teaspoon crushed garlic
1 (10 ounce) can condensed cream of chicken soup
1 cup sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix Italian-style Italian dressing, Worcestershire sauce, onion, garlic and chicken.
Place chicken in a 9x13 inch baking dish. Roll the chicken flat and layer on top.
Place stuffing in ring mold or other narrow bag. Braid with fork and secure with toothpicks. Season with Worcestershire sauce.
Bring a small pot of water to a boil. Add chicken and cook until no longer pink and juices run clear, about 5 minutes. Remove from dish and transfer skin of chicken to stuffing.
Dredge skin of chicken in flour and put into a large bowl.
Bake uncovered in preheated oven for about 20 minutes. Remove chicken, shredding in small pieces, and place on racks and cool.
Remove chicken wings from pan and slice into 6 pans. Fuze remaining juice in microwave or in dark oven.
Place chicken wings in a single layer in a large stock pot; top with mushrooms and spread evenly with oil and 1 teaspoon Worcestershire sauce. Bring to a boil, reduce heat to medium low and cook for about 10 minutes more. Transfer skin, cut side up, to the bowls.
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