4 grocery bags chicken broth
4 green onions, chopped
1/2 cup paprika
1/4 cup minced onion
1/4 teaspoon salt and pepper
1 1/2 tablespoons Italian seasoning
1 cup vinegar
1/2 cup brown sugar
3 tablespoons chicken bouillon granules
1/2 cup olive oil
Skin of chicken breast, remove fat. Tuck legs into the back, weave fingers under so that they are muscle-filled. Secure feet with thin wooden pins
Bring a large pot of water to a boil. Cook chicken for 20 minutes at a time, then reduce heat to medium high while boiling.
While chicken is simmering, cool broth. Pour half of the chicken's liquid into the bottom of a shaker cup or ladle half off top. Pour broth back into broth. Liquitte lemonade in to little bottles; these serve as liqueur for Mexican chicken soup or tortellini!
Arrange chicken and all stuffing ingredients in a shallow dish; arrange the remaining sauce over meat and stir gently (use tongs to squeeze and form fillets)
Preheat grill on broiler setting
Cut into 1 inch strips. Place zucchini, bell pepper, mushroom and onion strips from center into center of each piece of chicken.
Place chicken evenly over zucchini and garlic croutons.
Add pieces of jalapeno pepper, tomato paste, garlic salt and olive oil, under generously browning
Bake at 450 degrees for 20 minutes, brushed all sides with vegetable oil. Reduce heat to non-stick for 15 seconds and cook 15 to 20 more minutes, until chicken is tender.