1 (4 pound) can tomato soup
1 (4.5 ounce) can tomato paste
1 (4 ounce) can tomato paste, drained
2 (4.5 ounce) cans chicken broth
1/2 cup cooked white wine
Place chicken breasts in a large soup bowl. Stuff tightly with the filling mixture.
Stuff US pork with filling mixture. Freshly place foil in pan and place chicken/mushroom mixture on top of foil. Cover this loosely by folding outside edges of foil around meat.
Heat 2 tablespoons olive oil in a large skillet over medium high heat, first until no steam is left, then add meat and liquid and saute for 2 minutes per side. Cook 2 minutes per side of meat and liquid mixture, then stir in chicken. Cook 2 minutes, reduce heat to medium - low. Mix tomato broth and marinara sauce and pour over meat and liquid mixture. If desired, garnish with parsley and Italian seasoning.