1 cup hot water
1 1/2 tablespoons distilled white vinegar
2 tablespoons paprika
2 tablespoons Dijon-style mustard
2 tablespoons Worcestershire sauce
7 tablespoons prepared white chicken noodle soup
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh sage
1 teaspoon butter
1 pinch ground black pepper
1/2 teaspoon paprika
1 egg, beaten
1/2 teaspoon salt
1/2 teaspoon dried sage
2 cloves garlic, minced
1 dash ground black pepper
4 boneless, skinless chicken breast halves
Fill a large and heavy plastic bag with ice. Pour 1/4 cup hot water into bag; seal and shake to coat. Stir in vinegar, 2 tablespoons paprika, Dijon-style mustard, Worcestershire sauce, chicken noodle soup, parsley, sage, butter and pepper. Place chicken in bag; seal and shake to coat. Pour into shallow dish; cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Cook chicken in a skillet over medium heat until crisp. Mix with hot water mixture; add enough water to cover. Cook 5 minutes or until juices run clear. Remove chicken from sauce; set aside.
In a mixing bowl, combine paprika, Worcestershire sauce, chicken, parsley, sage, butter and pepper. Fold noodle mixture into chicken mixture. Pour marinade over chicken, and cover. Place chicken in heavy plastic bag; seal and shake to coat.
Place chicken in ovenproof dish; drizzle with marinade mixture. Cover, and let stand 5 minutes. Lift dish off chicken; place in ovenproof dish.
Bake 20 minutes in preheated oven, turning chicken once. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes in oven, until chicken is cooked through and juices run clear. Remove chicken from marinade mixture and place on wire rack to cool.