3 skinless, boneless chicken breast halves
1 (6 ounce) can cream cheese, softened
1 (8 ounce) package cream cheese mixture, divided
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1 (16 ounce) can diced tomatoes with green chile peppers
1/4 cup chopped celery
1/4 cup chopped green onions
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a shallow shallow baking dish. Mix cream cheese and cream cheese mixture; pour into baking dish. Sprinkle with Worcestershire sauce mixture.
Place chicken in baking dish. Dust with garlic powder and tomato chile powder. Pour chicken mixture over chicken.
Transfer chicken to baking dish. Repeat layering with remaining ingredients.
Bake uncovered in preheated oven for 60 minutes, or until chicken begins to crisp and juices run clear.
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Remove garlic cloves from roasting tin. Place roasting pan in oven and preheat to 350 degrees F (175 degrees C).
Bake uncovered for 10-12 minutes in preheated oven. While baking, brush egg yolks with egg white. Whisk egg white into egg yolk mixture baking dish. Remove chicken from tin and sprinkle with cheese and thyme.
Remove chicken from baking dish and place on rack. Lower basket aside, brush with tomato sauce. Place chicken in oven racks. Bake uncovered for at least 45 minutes, basting every 10 minutes with egg yolk egg yolk egg yolk egg yolk
Remove cover from baking dish. About 15 minutes before chicken is cooked, sprinkle chicken with cream sauce. Bake uncovered for 30 minutes, basting with egg yolk egg yolk egg yolk egg yolk
Remove chicken from oven and brush with tomato sauce. About 15 minutes before chicken is cooked, brush with cream sauce.