1 medium red bell pepper, seeded and chopped
1 small yellow onion, finely chopped
2 large rotini mushrooms, quartered
1 medium tomato, diced
3 tablespoons chopped celery
1/2 teaspoon dried oregano
1/4 teaspoon white sugar
1 teaspoon dried basil
1/8 teaspoon dried thyme
1 teaspoon dried rosemary
1 pound skinless, boneless chicken breasts
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix cooked chicken with bell pepper, onion, mushrooms, tomato, celery, oregano, sugar, basil and thyme. Burnish with sugar and basil.
Dust chicken with salad mixture. Place shoulder in skillet, press egg white into center and wet hands to keep warm. Place pan on top rack of oven and cook thickest and the crispest on one side.
Bake, turning occasionally, at 350 degrees F (175 degrees C) for 1 hour.
Remove skillet from oven. Place chicken in skillet. Fry over medium heat 2 to 3 minutes on each side, turning frequently, until lightly browned. Return chicken to skillet, turning once. Fry 2 to 3 minutes on each side or until chicken is cooked through. Drain grease from skillet and pour over chicken and seasoning. Place cover dish on rack of oven to prevent browning. Sprinkle top with remaining Italian-style salad dressing and serve immediately.