Mushroom Chicken

2 lbs. fresh or frozen boneless, skinless chicken breasts or tenderloins
4 slices bacon
1 can Golden Cream-of-Mushroom soup
1 c. milk
8 oz. carton fresh mushrooms
2-3 cloves garlic
2 T. lemon juice
2 T. Worcestershire sauce
Parmesan cheese
fresh tomatoes
fresh Mozzerella cheese
Cook bacon in Executive 8” Saute Pan using Chef’s Tongs; crumble and set aside. Slice mushrooms with Egg Slicer Plus. Combine all ingredients and put in baking pan. Bake, uncovered, at 400 degrees for 45 minutes (30 minutes for tenderloins). Grate cheese onto chicken AFTER baking and serve. Slice fresh tomatoes using Utility Knife and fresh Mozzerella cheese using Egg Slicer Plus and serve with mixed greens salad.