6 skinless, boneless chicken breast halves
2 tablespoons paprika
1 tablespoon onion powder
17 cloves garlic, thinly sliced
4 large onions, chopped
12 ounces (2 1/2 pounds) cooked, cubed chicken breast meat
1 large white wine
1 1/2 tablespoons white wine vinegar
Place chicken, paprika and onion powder in a microwave-safe bowl. Cover and microwave on HIGH 10 minutes, stirring occasionally.
Salt chicken and stir to coat. Remove from microwave and place in a large bowl with bone marrow. Pour in enough water to cover -- chicken should keep drippings in the bowl and water out on the sides. Toast with oil in a medium skillet over medium heat. Drain the fat, and return to the bowl with the pasta. Cover, and continue microwaving chicken, paprika and onion powder for 1 1 hour (reducing this time to low as the dish will absorb some of the liquid) or until chicken is tender.
Preheat oven to 350 degrees F (175 degrees C). Place chicken breast with paprika mixture in bottom of 9x13 inch baking dish.
Bake uncovered for 30 minutes or until chicken is cooked through and juices run clear. Remove from baking dish and meat juices mixture to a draining plate. Cover with plastic wrap and refrigerate. Sear turkey over medium heat and grillbone on rack for 1 minute or until it begins to brown on all sides. Garnish with pepper jack cheese, pineapple slices or grill mark.
Toss chicken with tomatoes, onions, wine and vinegar stir on medium heat just until no longer pink (this is when the dish gets too marbled).