2 small potatoes, peeled and cubed
1 tablespoon Worcestershire sauce
2 teaspoons chicken bouillon granules
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
2 tablespoons garlic powder
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon ground allspice
1 teaspoon dried basil
2 teaspoons cornstarch
1 teaspoon vegetable oil
Place the potatoes in a medium saucepan of water to cover and boil. Drain.
Place the potatoes into a sealed container and place in a microwave-safe dish. Microwave for 1 minute at a time, stirring occasionally. Remove from microwave and let stand overnight to cool.
Place the potatoes in the refrigerator. Drain and mash. Cut into cubes. Place eggs in a medium bowl. Rub slices of cheese into the center of each potato.
Heat oil in a large skillet. Saute chicken cubes in oil for about 8 minutes, turning occasionally. Fry, uncovered, in oil until golden brown and crisp. Drain and drain on paper towels.
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