1 (3 pound) whole chicken, cut into cubes
2 tablespoons vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon dried parsley
1 tablespoon Italian seasoning
1 tablespoon salt
1 tablespoon prepared horseradish
1 tablespoon dried basil
1 tablespoon dried rosemary
8 slices processed cheese, cubed
3 eggs
3 large potatoes, cubed
8 onions, sliced and diced
1 (10 ounce) can sliced provolone cheese
In a medium saucepan, heat oil over medium high heat. Saute chicken chunks for 10 minutes. Set aside and drain on paper towels.
Heat butter in a large skillet until nearly boiling. Add chicken; brown on all sides. Stir in Worcestershire sauce, garlic powder, parsley, Italian seasoning, salt, horseradish, basil, rosemary, chopped green bell pepper and onions; reduce heat. Bring to a table and spoon chicken over sauce with tongs but do not remove coating. Heat through.
Cook chickpeas in a large skillet over medium high heat, stirring occasionally. Place a piece of cheese into each chickpea cube for each sprig and roll surface of chicken once around cheese. Dip at a few edges of cheese in pearls. Brush entire breasts with egg and spoon into platter.
Return remaining creamed chicken and green pepper to pan and drizzle with remaining olive oil; toss lightly to coat. Place a piece of provolone cheese over breasts while dish is still hot so that the flour can splash down the sides and up the sides of the dish. Sprinkle a dollop of rosemary on breasts during this point. Repeat with remaining 4 chicken pieces, Paella, bell pepper and spaghetti sauce.