2 skinless, boneless chicken breast halves
1 medium onion, sliced
1 medium carrot, cut into 1 inch cubes
4 tablespoons olive oil
1/2 teaspoon dried oregano
salt and pepper to taste
3 cloves garlic, minced
1 tablespoon dried basil
2 teaspoons dried oregano
1 teaspoon dried sage
1 teaspoon dried basil
4 (8 ounce) cans sliced mushrooms, drained
1 (10 ounce) can condensed cream of mushroom soup
8 ounces shredded mozzarella cheese
1 teaspoon dried oregano
Place chicken breasts in a large resealable plastic bag; microwave at 30 second intervals until no longer pink, about 10 minutes. Remove chicken breasts from plastic bag and place them in freezer container or in a large resealable plastic bag. Freeze overnight.
Season chicken breasts with salt and pepper. Heat oil in a large saucepan over medium heat. Fry chicken breasts in oil for about 5 minutes each side, turning once. Fry other side.
Fry chicken breasts in oil for about 5 minutes on each side, or until golden brown. Fry chicken breast halves in butter/water to about an additional 5 minutes. Remove guts from chicken breasts, shred and discard bones and skin. Remove breasts with a slotted spoon and set aside.
Heat butter/water in a medium saucepan over low heat. Stir in oregano, salt, pepper and garlic. Add mushrooms, cream of mushroom soup and cheese and stir together. 2 to 3 minutes in, or until chicken juices run clear. Place breasts in pan and heat slowly over medium heat for 4 to 6 minutes or until chicken is cooked through. Serve cold with hands.