2 1/2 pounds skinless, boneless chicken breast halves
2 1/2 cups water
1 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
1 cup chopped celery
1 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1 teaspoon dried basil
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
2 tablespoons chili powder
1 teaspoon paprika
2 tablespoons freshly grated Parmesan cheese
Place chicken breasts on large baking sheets. Brown on both sides. Remove skins from breasts and place on prepared baking sheets. Cover with baking sheets.
Place chicken in a large stockpot and cover with water. Bring to a boil over medium heat, turning once, then stirring frequently. Reduce heat to medium heat and cook, covered, stirring occasionally, until chicken is browned and juices run clear (about 20 minutes). Remove skin from chicken breasts, cut in 1/4 inch slices and place in smaller stockpot, allowing breasts to expand (about 2 minutes). In a shallow dish, mix together cream cheese, onion, celery, onion, bell pepper, garlic and basil. Sprinkle over chicken and mix in tomato paste. Cover, and simmer gently for 2 hours. Transfer chicken to gravy pot. Sprinkle with Worcestershire sauce, and cook gently for about 10 minutes, or until chicken is cooked through (no longer pink inside).
Stir chicken into chicken broth and simmer until heated through (about 20 minutes). Sprinkle with cheese and serve.