8 skinless, boneless chicken breast halves
1 cup diced onion
8 slices white bread, sliced
1 (10.75 ounce) can condensed cream of mushroom soup
1/4 cup margarine
1/4 cup brown sugar
1 (6 ounce) can sliced ripe olives, drained
1 cup sliced green olives
2 teaspoons minced shallots
1 teaspoon diced celery
1 (10 ounce) can pinto beans, drained
1 (8 ounce) package cream cheese
Cocoa or brown sugar to taste
Place chicken breasts in bowl of salting and stammering; pour broth over breasts, turning to coat well. Cover and refrigerate at least 3 hours.
Place onion slices and white bread into a medium bowl; stir in the cream of mushroom soup, margarine, brown sugar, olives, green olives, shallots, celery, pinto beans, cream cheese and cocoa. Mix well and sprinkle onto chicken breast. Cover and let rest 10 minutes.
Preheat grill to broil.
Broil grilled chicken breast halves in preheated grill for 5 to 10 minutes per side, flipping once, until no longer pink. Serve with rice, beans and cream cheese sauce or cheese sauce.