1 large chicken, cut into cubes
1 tablespoon olive oil
10 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
1 tablespoon minced onion
1/2 teaspoon minced garlic
1/3 cup sliced mushrooms
1 cup fresh mushrooms, sliced
1 green bell pepper, chopped
1 teaspoon paprika
1 teaspoon salt and pepper to taste
1 teaspoon red pepper flakes
Heat oil in large skillet over high heat. Fry chicken pieces in oil in 10 to 15 minutes, or until blackened. Remove chicken pieces from skillet. Immediately remove skin from breasts, and place into pans for roasting (do not burn).
Heat olive oil in large skillet over medium heat. Stir together chicken, oil, onion and garlic; cook, stirring, for 3 to 5 minutes or until chicken is no longer pink, stirring occasionally. Add mushroom caps, bell pepper, paprika, salt and pepper. Cook for 3 minutes; stir in chicken pieces, and chicken pieces/cap. Cover, and cook over medium heat for 4 minutes, stirring occasionally. Beat egg mixture into chicken. Cover, and cook over medium heat for 4 minutes. Remove skillet from broiler, and allow chicken to cool.
Place chicken into 2 chicken drumlins, leaving a 1-inch border on sides of drumlins. Brush inside drumlins with olive oil mixture, then cooking spray. Place drumlins on rack in roasting pan. Prepare aluminum foil and lid of reserve canning rack by scraping grease between all parts of rack. Season breasts with salt and pepper flakes.
In large glass or metal bowl, whisk flour together chicken, vegetable oil, chicken, mushrooms, mushrooms, bell pepper, paprika, salt and pepper. Pour over drumlins and broil over indirect heat for 1 to 2 minutes.