6 skinless, boneless chicken breast halves
1 small onion, sliced into 1/16 inch slices
8 cups water
3 teaspoons chicken bouillon granules
6 chicken pieces
1 cup united butter
4 tablespoons vegetable oil
1 tablespoon tartar
6 large mushrooms, sliced into 1/4 inch rounds
toasted whole wheat bread crumbs
Place chicken pieces in a large resealable plastic container, break sides down, and place inside resealable plastic container. Seal tightly with kitchen twine. Place onion slices into plastic bag. Cover tightly with plastic wrap until the chicken is completely submerged. Bring water to a boil.
Place chicken pieces inside plastic bag, seal tightly with steel wool. Bring to a boil, and cook for 10 minutes, until no longer pink. Drain and reserve broth.
Preheat an outdoor grill for high heat.
Place chicken pieces on the prepared grill.
Heat oil in a large skillet over medium high heat. Place chicken pieces on charcoal, turning frequently, for 5 minutes per side. Add mushrooms, season with eggs, and brown briefly on top of white pieces. Pour in chicken broth and stir thoroughly. Pour mushrooms over all and spread out evenly.
Brown bacon in skillet until crisp. Drain grease quickly. Remove chicken, tinned and cut into 1 inch pieces. Place pieces onto the grill, about 3 minutes per side.
Spread cream cheese on the end of each piece of chicken. Place a piece of bacon around the neck and around the breast, fold down loosely so that the two can overlap. Brush mushrooms over each piece of chicken. Lay foil on the foil, then position pieces on the foil for a vertical sandwich.
Heat butter and oil in 2 medium skillet over medium heat. Fry chicken pieces in butter and oil for 5 minutes, turning once. Remove pieces of lid aside, coming in contact with the grease.
Melt butter in other skillet. Fry chicken pieces in butter and oil for 5 minutes, then fry meat side down on each side until golden brown.
**Grease two 9x13 inch baking pans. Spread chicken into bread loaf pans by placing foil under skillet. Place chicken inside pans and pour cream cheese into pan. Melt butter in reserved white buttercream. Place chicken on foil.
Bake uncovered for 50-60 minutes in the preheated oven.
Remove foil and lid from pans. While pan heating, add mushrooms, onion rings, meat, carrots, onions, mushrooms, and tomato. Bring to a full boil. Slowly pour remaining buttercream over all. Cook and stir for 2 to 4 minutes until chicken is tender and juices run clear.
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