4 boneless, skinless chicken breast halves
1 (8 ounce) package cream cheese, softened
1 (4 ounce) can sliced mushrooms
1 tablespoon olive oil
2 carrots, peeled and cut into 1/4 inch strips
2 stalks celery, seeded and chopped
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried basil
1 teaspoon dried tarragon
2 cups water
1/2 onion, diced
1 cup shredded Cheddar cheese
2 (14 ounce) cans chicken broth
1 1/2 tablespoons lemon juice
salt and pepper to taste
1 teaspoon dried basil
1/2 teaspoon dried tarragon
4 carrots, sliced
Place chicken in a saucepan with water to cover, and bring to a boil. Reduce heat, and simmer 8 to 10 minutes, until chicken is cooked through and juices run clear. Drain, and place in a large bowl.
Preheat oven to 375 degrees F (190 degrees C).
Stir cream cheese and mushrooms into chicken mixture. Stuff each chicken breast with the mixture, and roll in seasoned bread crumbs. Roll chicken in bread crumbs, and place in a 9x13 inch baking dish. Season with vegetable mixture and crumb mixture. Layer with carrots. Repeat with remaining ingredients.
Bake uncovered in preheated oven for 45 minutes, turning chicken once, until chicken is cooked through and juices run clear.
Using a toothpick, poke holes in chicken breasts. Pour chicken broth into skillet with the lemon juice and lemon juice, and bring to a boil; season with salt and pepper. Reduce heat to medium-low, and simmer for 5 minutes to allow chicken to absorb all the liquid. (Note: make sure chicken is cooked through.)
Stir broth mixture into skillet with lemon juice; simmer slowly over low heat for 5 minutes, stirring constantly. When chicken is cooked through, stir in pasta and cheese. Season with tarragon, basil, and tarragon mixture. Pour chicken onto breaded baking dish, and sprinkle with shredded cheese. Cover, and bake in preheated oven for 50 minutes, or until chicken is tender.