1 cup olive oil
1 pound skinless, boneless chicken breast halves
1 (4 ounce) package cream cheese, softened and cubed
1/8 cup grated Parmesan cheese
1 cup chopped onion
1 cup sliced fresh mushrooms
4 cups chicken broth
1 teaberry (8 ounce) package shredded mozzarella cheese
2 tablespoons olive oil
1 egg, beaten
freshly ground black pepper
Heat olive oil in 7-quart saucepan over medium heat. Remove from heat. Place chicken breasts in pan. Add onion, mushrooms, cream cheese and cream cheese mixture. Stir well to completely melt cheese cheese mixture. Pour chicken broth over all. Enlarge 1 cup of cheese mixture with egg and pepper. Stir in skillet. Allow mixture to cool to almost liquid; add milk. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, for 1 minute. Pour chicken mixture into prepared dish. Cover and simmer for 20 minutes. Cover and simmer until chicken is cool enough to handle.