14 boneless round chicken breast halves
2 boneless, skinless chicken thighs
1 cup chopped onion
1 1/2 teaspoons olive oil
2 teaspoons Worcestershire sauce
1 teaspoon onion powder
1 teaspoon paprika
1 tablespoon dried parsley leaves
1/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon saltine
3 cups water
1 (10 ounce) can organic chicken broth
1 cup chicken broth
1 cup chicken broth
1/2 cup chicken broth
4 carrots, sliced
2 pounds potatoes, peeled and cubed
salt and pepper to taste
In a medium bowl, combine chicken, onion, olive oil, Worcestershire sauce, onion powder, paprika, parsley, salt, pepper, and saltine.
Place chicken on a medium dish and top with carrots, potatoes, salt and pepper. Pour chicken broth over chicken; cover and refrigerate overnight.
Dredge chicken in the flour mixture. Discard crusts.
Bring a large pot of salted water to a boil. Add chicken and cook 10 minutes on each side or until cooked through. Drain chicken and place on plates.
Chop chicken, removing meat and bones. Cut chicken into pieces if you wish. Stuff breast meat halves with chicken and onion stuffing. Sprinkle scallions on top of chicken breasts. Season with salt and pepper.
Cover and simmer on high for 20 minutes. Serve hot or cold.