4 boneless, skinless chicken breast halves
2 tablespoons butter
1/2 teaspoon lemon pepper
1 teaspoon prepared horseradish
1 (8 ounce) can sliced mushrooms
1 tablespoon Worcestershire sauce
2 cups boiled chicken broth
1 teaspoon salt
1 teaspoon ground black pepper
1 1/2 tablespoons chopped fresh parsley
1 cup chopped onion
Preheat oven to 400 degrees F (200 degrees C).
Place chicken breast halves in a baking dish. Cover chicken with prepared horseradish. Sprinkle bacon or turkey over chicken, and sprinkle with reserved horseradish. Season with mushrooms, Worcestershire sauce, chicken broth, salt, pepper, tomato slices, onion, and garlic powder.
Brush chicken skin side down with gravy mixture and dust with parsley mixture.
Bake uncovered in preheated oven for about 3 hours. Remove chicken from pan, shred, and drain grease from pan.
Return chicken to pan and brush with gravy mixture, seasoning with salt, pepper, parsley, onion, garlic powder, mushrooms, onion and chicken juices. Return to pan. Simmer for about 30 minutes, or until covered but not smoking.