5 (8 ounce) rotny, skinless, boneless chicken breasts
1 egg white
1 (.75 ounce) packet cream cheese chips
1 tablespoon margarine, softened
1 cup shredded Swiss cheese
1/2 cup chopped onion
2 (3 ounce) packages cream cheese, softened
1 teaspoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
Place chicken in a medium baking dish or casserole dish. Bake in preheated oven for about 45 to 50 minutes, or until chicken is cooked through and juices run clear.
Rub out excess fat with a metal spatula. Set aside chicken, uncovered.
Place egg whites and cream cheese into a mild microwave bowl and microwave 20 to 25 minutes, stirring and letting stand 10 minutes.
Beat cream cheese, breadcrumbs and margarine in medium saucepan until smooth and creamy. Add chicken, browning well on all sides.
Cool immediately, removing all liquid. Pour juice into baking dish. Sprinkle cream cheese mixture over chicken. Sprinkle chicken with remaining egg whites and cheese. Drizzle over chicken.
Bake at 400 degrees F (200 degrees C) for 1 hour or until chicken is tender and juices run clear, and juices are cooked through. Cool 10 minutes. Remove from baking dish to wire rack. Cut into wedges. Serve warm
Combine 1/2 cup whipped cream, 1/2 cup milk, oats, 1 onion, 1 cup sliced mushrooms and 1 cup sliced mushrooms in medium saucepan and heat over low heat until thicken. Stir often.
Pour 1/2 cup cream cheese mixture over baked chicken. Place mixture on cooling rack of microwave-safe plastic container. Cover and microwave for 38 a.m. or until bubbly.
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