6 small whole chicken breasts (about 4 lb)
1 cup dry bread crumbs
1/2 cup finely chopped walnuts
1/4 cup water
3/4 cups all-purpose flour
1/4 cup butter
1/4 cup veg oil
1 can (10.75 oz) chicken broth
1 1/2 cups shredded mozzarella cheese
1 can (8 oz) mushroom stems and pieces, drained and chopped
1 cup chili sauce
1/2 cup dry white wine
1 tsp dried marjoram leaves
Cut chicken breast in half. Mix bread crumbs, walnuts and salt. Beat eggs slightly; stir in water. Coat chicken breasts with flour; dip into egg mixture. Coat with crumb mixture. Heat butter and oil in 10-inch skillet over med heat until hot. Cook chicken, several pieces at a time, until golden brown--2-3 minutes. Place 6 halves in each of 2 ungreased baking pans. Pur broth into dishes; sprinkle with cheese. Mix remaining ingredients; spoon over top. Wrap, label and freeze.
To serve: About 1.5 hours before serving, remove from freezer and unwrap. Place in oven safe dish, cover and cook in 375 degree oven about 40 minutes. THEN, uncover and cook another 30 minutes. Serve over pasta.
Adapted from Betty Crocker's Working Woman's Cookbook.