6 skinless, boneless chicken breast halves - cut into cubes
2 tablespoons vegetable oil
1/4 teaspoon paprika
2 teaspoons minced onion
2 cloves garlic, quartered
1 teaspoon paprika
1 teaspoon dried marjoram
3 teaspoons dried rosemary
2 teaspoons dried basil
1/2 teaspoon red wine vinegar
1/2 teaspoon salt
3 teaspoons chicken bouillon granules
3 tablespoons all-purpose flour
6 large potatoes, peeled and cut into small pieces
2 large carrots, peeled and cut into chunks
1 large onion, peeled and chopped
4 cups crumbled cornflakes cereal
1 cup heavy cream
Heat oil in large skillet over medium heat. Prepare chicken by placing cubes in pan. Cook until transparent; remove from pan.
In a large bowl, whisk together the oil, paprika, onion, garlic, paprika, rosemary, basil, vinegar, salt, chicken bouillon granules, flour, chicken broth, cornflakes cereal and flour. Pour mixture into the skillet, covering pork. Reduce heat to medium-low. Simmer 1 hour, stirring occasionally.
Refrigerate 8 hours before carving.
The next morning, preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in oven and toast for 1 hour. Remove pan from oven and remove the lid. Pour about 1/2 cup of chicken drippings onto each piece of bacon. Brush a layer of sauce over breasts and place chicken in the preheated oven. Arrange strips over hot chicken and Place bacon on the opposite side of the breasts. Pour topping sauce over all and sprinkle with crumbled cornflakes cereal. Sprinkle with cream to dampen the browning.
Bake in preheated oven for 20 to 25 minutes, until chicken is tender. Allow to cool for a minute before slicing into thin slices.