1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts
1 (3 ounce) package cream cheese, softened
3 tablespoons butter, softened
1 onion, finely diced
1 (10.75 ounce) can condensed tomato soup
1 (1 ounce) can tomato soup concentrate
1 1/2 tablespoons powdered lemon zest
1 (8 ounce) can cream cheese, at room temperature
1/2 teaspoon salt
1/2 teaspoon dried parsley
6 skinless, boneless chicken breast halves
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in large skillet over medium heat. Cook chicken until no longer pink; remove from pan. Stir in cream cheese and butter. Add onions, tomato soup, tomato soup concentrate, lemon zest, cream cheese, salt, parsley and chicken. Cook over low heat for about 45 minutes, stirring occasionally. Remove chicken from skillet.
Place chicken in 8x8 inch baking dish. Sprinkle with cream cheese mixture, parboil, cover and bake in oven for 30 minutes. Drain bird.
Remove chicken from skillet and place in oven for 2 to 3 minutes per side. Bake until chicken is no longer pink and juices run clear, about 1 minute.