1 (5 ounce) can chicken broth
1 (8 ounce) package frozen chopped mushroom
2 tablespoons garlic powder
2 tablespoons dried onion flakes
1 tablespoon canned mushrooms
1 tablespoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon dried basil
6 skinless, boneless chicken breast halves
1 cup ice water
1/4 cup sage-flavored hot pepper sauce
5 teaspoons white sugar
Place the chicken broth, mushrooms, garlic powder, onion flakes, mushrooms, parsley, oregano, basil, chicken breasts, ice water, sage-flavored hot pepper sauce, and sugar in large resealable canning dish or bowl. Drain, reserving marinade.
Bring a large pot of salted water to a rolling boil. Add chicken and turn to coat. Add water to pot, cover and simmer for 15 to 20 minutes. Drain and keep meat moist.
While chicken is cooking, place mushrooms, garlic powder, onion flakes, mushrooms, parsley, oregano and basil into half of a plate. Using a wooden spoon or ladle, split mushroom mixture into 4 pieces and spoon half of mixture into each breast. Tuck under the skin of breasts.
Stir chicken mixture into mushroom mixture; knead until well coated. Spoon mushroom mixture over chicken, filling nicely. Cover and refrigerate for several hours.
Remove chicken breasts from marinade and pour over mushroom mixture in plastic bag in the refrigerator. Cover and let breasts cool overnight.
Meanwhile, in a slow cooker set for high, mix chicken broth, mushroom soup, wine and spaghetti sauce.
In a small bowl, mix pasta sauce, wine mixture, chili powder, oregano, basil and sugar. Mix together and serve stock pieces over chicken.