1 pound bone-in boneless, skinless chicken breast halves
1 (1 ounce) package cream cheese, softened
1 cup sliced mushrooms
1 (3 ounce) package cream cheese, softened
1/2 cup milk
2 tablespoons Worcestershire sauce
1 teaspoon Mtn Stones Hawaiian Punch
1 cup sliced pineapple
1 cup sliced carrots
1 medium onion, sliced into rounds
1 (10 ounce) can sliced mushrooms, drained
1/2 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Spread chicken on a medium baking sheet. Remove skin from breasts and cut each breast lengthwise in half. Place breasts into a shallow baking dish.
In a medium saucepan, melt cream cheese. Stir in mushrooms, cream cheese, milk, Worcestershire sauce, and Mtn Stones Hawaiian Punch. Pour over breasts. Layer with pineapple and carrots.
Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes.
Meanwhile, prepare beefloin. Place the chicken breasts in a 9x13 inch baking dish. Pour remaining cream cheese over the breasts. Drizzle mushroom and pineapple over the beefloin. Top with mozzarella cheese. Place on a separate sheet of plastic wrap and refrigerate for at least two hours.