1/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon dried marjoram
1 teaspoon dried dill weed
1 teaspoon salt
1 cup chicken broth
1/4 cup maraschino cherries, drained
1/4 cup sliced tomatoes
Preheat oven to 350 degrees F (175 degrees C).
Place mayonnaise in a small bowl. Stir in lemon juice, Worcestershire sauce, marjoram, dill weed and salt. Mix together and transfer to a separate bowl.
Place chicken in a large saucepan with water to cover. Bring water to a boil and cook for 10 minutes, or until cooked through. Drain and discard skin. Place chicken in a large metal bowl. Stir together mayonnaise mixture, lemon juice, Worcestershire sauce and maraschino cherries.
Place chicken in a roasting dish. Sprinkle tomato slices with the mayonnaise mixture. Pour chicken over tomato salad in a single layer.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through.