1 1/4 teaspoons vegetable oil
1/4 teaspoon salt
1 egg
1 pound boneless chicken breast halves
1/2 cup fresh roma (plum) tomatoes, peeled and seeded
3 cloves garlic, peeled and minced
3 tablespoons olive oil
1 teaspoon white vinegar
2 tablespoons plain nonfat yogurt
2 tablespoons white sugar
1 tablespoon chopped fresh basil
1 1/2 teaspoons dried basil
1 (16 ounce) package chicken Italian sausage
1 (10.75 ounce) can condensed cream of chicken soup
2 teaspoons garlic bread stuffing mix
Heat 1 tablespoon of oil in a large skillet over medium heat. Saute chicken until golden brown, about 4 minutes. Drain and discard grease; place in a large resealable plastic bag.
Mix together and dish roast in 2 batches. Place drained chicken, tomatoes, garlic, olive oil, vinegar, yogurt, sugar, basil, bread stuffing and sausage into bag with chicken. Seal bag and shake until well coated. Transfer chicken to individual serving bowls and spoon sausage mixture over.