4 skinless, boneless chicken breast halves
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
1 cup fresh mushrooms, quartered
2 (8 ounce) cans chicken broth
1/4 cup distilled white vinegar
1 large orange, zested and juiced
2 tablespoons barbecue sauce
1 tablespoon chicken bouillon granules
1 tablespoon chili powder
1 teaspoon dried basil
1 tablespoon black pepper, crumbled
1/4 teaspoon dried thyme
1 1/2 teaspoons dried marjoram (optional)
Place chicken breasts in a shallow dish or bowl in the large bowl, use a wooden spoon or pliers to break up chicken, and set aside.
In a small shallow dish, mix salt and pepper. In a separate bowl, mix oregano, basil, rosemary, mushrooms, chicken broth, vinegar, orange juice, barbecue sauce, chicken bouillon, chili powder and basil. Place over medium heat. Stir constantly and allow sauce to come to a rolling boil, stirring constantly. Bring meat to a boil; reduce heat. Cover, and simmer for 10 to 15 minutes, or until internal meat temperature reaches 145 degrees F (63 degrees C). Discard marinade.
Cool pasta in small sink of lemon juice, tossing occasionally. Drain from marinade, reserving marinade. During last 30 seconds of cooking, remove skillet from heat.
Whip cream into thin ice cubes. Deflate ice cubes and pour into platter. Place chicken in platter; cut extra chicken breast in half lengthwise to form 8 wedges. Place mushrooms in large baking dish. Sprinkle on top of chicken; cover bowl and shake to coat.
Chop chicken cut side down. Transfer to a 8x10 inch dish and top with mushrooms and mushrooms. Slice tomatoes into wedges. Place eggs over chicken and sprinkle with marinade. Cover dish and refrigerate overnight.
Slice tomatoes over wedge and spoon over mushroom filling. Garnish with basil fennel, if desired.