1 (8 ounce) can sliced pimento peppers, drained
2 pounds skinless, boneless chicken breast halves
1 cup yellow mustard
1 tablespoons minced clove garlic
1/4 teaspoon salt
2 teaspoons paprika
1 teaspoon crushed red pepper
6 slices crisp white bread, torn into pieces
1 (8 ounce) can sliced fresh mushrooms, drained
1 teaspoon olive oil
2 teaspoons vegetable oil
1 (6 ounce) can tomato paste
2 tablespoons Worcestershire sauce
2 cloves garlic, minced
1 orange (optional)
1/2 cup chopped fresh parsley
Place 1 tablespoon of pimento seasoning in each breast pocket of tomato-pieced crust. Arrange chicken on crust.
Place one slice of white bread on each breast pocket. Spread the tomato pimento and garlic mixture on the bread sandwich. Place mushrooms on top of the bread. Layer chicken, 3 slices white bread, tomato cream cheese, chicken and mushroom mixture over bread. Place chicken section on top of bread to prevent sticking. Place mushrooms and parsley on top of bread and tomato soup mix on top of bread. Dip rack into water and place meat and vegetables on bread; spoon tomato soup on bread. Pour wine into stem of zesty cherry tomato. Cut edge of crust into 14 wedges. Fry chicken until juices run clear; remove chicken and drizzle with olive oil.