4 skinless, boneless chicken breast halves
1/2 green bell pepper, chopped
1/2 white onion, chopped
1 (10.75 ounce) can condensed cream of mushroom soup
2 green onions, chopped
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup chopped fresh parsley
Place chicken breasts in a large resealable plastic bag, and press the seeds in to the bag. Seal tightly, and place bag in the refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts inside the sealed plastic bag; seal bag and place inside a resealable plastic bag. Pour half of chicken broth into bag and squeeze chicken breasts evenly. Place another half of broth into bag with chicken breasts.
Pour remaining broth into bag, and squeeze chicken breasts evenly.
Place chicken breasts in plastic bag, seal bag and place inside resealable plastic bag. Place bag in oven. Bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through.
Remove chicken from oven, and sprinkle with parsley. Drizzle chicken with 1/2 cup olive oil and return to oven for 1 hour, or until chicken is cooked through.