1/2 cup butter or margarine, softened
1 big onion, chopped
1/2 cup cooked and diced chicken meat
1 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons ground black pepper
1 onion, chopped
3 teaspoons bouillon granules
1/2 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried sage
2 tablespoons white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 teaspoon Worcestershire sauce
4 chicken breasts, cooked and diced
8 ounces shredded Cheddar cheese
Warm butter or margarine in small skillet over medium heat. Stir in onion and cook until tender, about 5 minutes. Stir in chicken, flour, salt, pepper, onion, bouillon, oregano, basil, oregano, sage, sugar, cinnamon, salt, cloves and Worcestershire sauce. Pour into marinade, stirring.
Place chicken in marinade, turning once to coat well, and add butter mixture. Cover and refrigerate overnight.
When chicken is completely cooked and tender, brush with Worcestershire sauce. Enclose marinades with cheese.
Enclose marinades with blue cheese frosting: Place blue cheese in a resealable plastic bag; add 1 teaspoon olive oil to bag. Seal and refrigerate.