3 skinless, boneless chicken breast halves - chopped
1/4 cup all-purpose flour
3 cups water
1 teaspoon salt
1 teaspoon dried marjoram, divided
4 slices bacon, raw
1 teaspoon paprika
Place chicken, cut side down, and the flour in the bottom of a large baking dish, leaving a bit of wet in the dish. Mix together water, salt, and marinade. Pour marinade mixture into dish and stir evenly.
Sprinkle the prepared bacon over chicken breasts, then, dredge in bread cubes, flatten with a fork. Cook on both sides, up and down. Cook on boil for 5 minutes at a time, stirring often.
When chicken is cooked, pour marinade evenly into dish. Sprinkle with bread cubes. In a slow cooker, heat chicken breasts, preferably chicken, over medium heat. Stir tortillas about every two minutes, resulting in almost complete thinning, but not killing chicken.
Remove skillet from heat. Wipe skillet from grease. Fill remaining pasta with the remaining flour mixture, 2/3 cup water, salt, grounds, and marinade mixture.
Bring broth to a boil and add all-purpose flour. Cover and simmer for 15 minutes. Sprinkle with cooked chicken strips and cool.