1 pound skinless, boneless chicken breast halves
1 (6 ounce) can mushroom cider
1 cup milk
1 (3.5 ounce) jar spaghetti sauce
1/3 cup grated Parmesan cheese
4 (4 ounce) cans minced onion, drained
1 (4.5 ounce) can mushrooms, drained
2 tablespoons chopped fresh spinach
2 tablespoons chopped fresh parsley
4 tablespoons extra virgin olive oil
1 tablespoon chopped black pepper
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon minced garlic
1 teaspoon dried oregano, divided
1 1/2 teaspoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Place 1/4 cup mushroom cider in a large saucepan over medium heat. Bring to a gentle simmer. Reduce heat to low and cook for 1 minute, stirring.
In a large bowl, mix chicken, mushrooms, spaghetti sauce, cheese, onion, mushrooms, spinach, parsley, oregano, basil, garlic, oregano, basil, garlic, oregano, 1 1/2 teaspoons Worcestershire sauce, tomato paste and 2 tablespoons olive oil.
Place chicken pieces in a 9x13-inch baking dish and sprinkle with 2 tablespoons olive oil, 2 tablespoons mushrooms, 1 1 cup mushrooms, 1 green bell pepper, 1 cream cheese, 1/4 cup butter or margarine, 1 teaspoon minced garlic and 1 1 teaspoon crushed pretzel cracker.
Bake uncovered at 350 degrees F (175 degrees C) for about 30 minutes, or until chicken is tender.