6 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened*
1 (8 ounce) package cream cheese, softened*
1 cup shredded Cheddar cheese
1 (8 ounce) package shredded Swiss cheese
1 (6 ounce) can tomato paste
1 (6 ounce) can condensed cream of chicken soup
1 (2.5 ounce) can cream of mushroom soup
1/2 teaspoon dried parsley
Place chicken breasts in a microwave oven dish. Arrange cheese (such as Mozzarella) on the left breast and cream cheese (such as Parmesan) on the right. Brush mixture with egg, then stir in sauce, then pour over chicken.
Roast uncovered in the microwave oven 8 to 10 minutes, or until chicken is tender and flaky.
Preheat oven to 350 degrees F (175 degrees C).
Remove chicken from oven and place on sheets of waxed paper. Roll chicken with toothpicks and place on a waxed paper lined baking sheet. Brush with egg mixture. Brush with tomato sauce. Sprinkle with parsley. Cover chicken with waxed paper and place in the oven 30 to 45 minutes, giving it an opportunity to steam, turning once, until juices run clear.