1 (12 ounce) package cream cheese, softened
1 (8 ounce) container sour cream
3 tablespoons Worcestershire sauce
1 clove garlic, minced
1/3 cup heavy cream
1 (4 ounce) can sliced black olives, drained
1 (4 ounce) can sliced black olives, drained
1 (8 ounce) can sliced mushrooms, drained
2 cups chicken broth
1 passage hot pepper sauce
3 tablespoons tomato sauce
Slice chicken into squares or halves; squeeze garlic to make paste. Place chicken in a bowl.
In a separate small bowl, mix the cream cheese, sour cream and Worcestershire sauce. Mix with heavy cream, egg whites, black olives, black olives, mushrooms and spoon onto chicken. Place chicken in a medium bowl.
Fill a large pot with enough water to cover the chicken. Bring to a boil, stirring constantly with a fork.
When the chicken reaches a desired doneness, reduce heat and add the mixing cream cheese mixture, tomato sauce and water. Bring to a boil. Add chicken and milk, cover and simmer for 20 minutes.
Remove chicken from pot and bring to a boil, stirring occasionally until it is no longer pink and juices run clear. Reduce heat to medium heat and add the tomato sauce, chicken, steaks and shells. Bring to a boil and stir until sauce is thickened and thickened. Remove from heat and allow to cool slightly. Discard jellybeans.
Serve chicken over tender cooked steaks in a 12 inch skillet and stir to mixture.