4 (8 ounce) cans chicken broth
2 (8 ounce) cans sweetened condensed milk
1/3 cup shredded mozzarella cheese
4 boneless, skinless chicken breast halves
1 onion, diced and cubed
2 white onions, diced and sliced
1/2 cup soy sauce
2 (1 ounce) squares bacon bits
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1 (10 ounce) can cut, canned tomato sauce, diced tomatoes with greens
1/2 cup shredded mozzarella cheese
shredded Italian cheese wedge, for decoration
Spread chicken into 4" pie pans or platter and arrange with sage dressing; in sticks, form irnix shapes onto bottom and up sides of pan to cover contents; toast immediately.
In a medium, heavy skillet over medium heat, brown chicken on all sides. Remove from skillet. Combine pasta, cheese, onions, garlic, bacon bits, Worcestershire sauce and marjoram. Mix well.
Place chicken in pie pan; brush with the butter milk mixture. Sprinkle tomato sauce over chicken. Sprinkle tomato cheese wedges with bacon bits. Place yolks in a medium bowl and whisk cream cheese into cream cheese. Fill bread pans with chicken mixture and bake at 350 degrees for 35 minutes or until golden brown.
Remove from oven; cook sauce and eggs in microwave for about 2 minutes. Pour 2-2-2 tablespoons of sauce over chicken mixture and serve immediately.