1 tablespoon vegetable oil
2 large onion, chopped
8 slices Cheddar cheese
4 slices Mozzarella cheese
2 tablespoons chopped fresh parsley
2 tablespoons prepared horseradish
1 cup chopped celery
1 cup chopped green bell pepper
1 teaspoon salt
1 teaspoon dried basil
1 cup chopped fresh parsley
Heat olive oil in a small skillet over a small amount of water to forms a layer on bottom of a metal container. Pour onion mixture over water and coat everything, leaving a little to cover.
Heat oil in a medium skillet to medium high.
Remove meat from seal-on packaging. Fry stuffed onions and cheese using 5 tablespoons of oil, turning once until golden brown. Drain on paper towels; place coated ingredients in large plastic bag. Refrigerate only 8 hours or overnight, to allow metal to harden.
When ready to cook, warm and squeeze the cooked onion mixture to distribute evenly over chicken wrap. Serve with onions and cheese and celery.
When finished, trim the edges of the chicken wrap and insert pepper jack cheese. Top with remaining onion mixture and cheese. Wrap entire package of chicken wrap in plastic wrap and place it in cold, dark place until cold.
While still hot, heat olive oil in a large skillet over medium-low heat. Fry mushrooms in olive oil until soft, about 5 minutes. Remove skin and cut into 1 inch strips.
Heat remaining olive oil in a large skillet or frying pan over medium heat. Fry onion and garlic sides of chicken until lightly browned. Remove chicken from plastic wrap. Place on foil with side up place cheese over chicken. Place cheese on tray with foil over chicken. Serve chicken wrapped in foil over top of foil.
Bake uncovered at 375 degrees F (190 degrees C) for 30 minutes.
Meanwhile, in same skillet, heat oil and saute mushrooms until soft, about 5 minutes.
Remove chicken from foil. Fry onion and garlic side of chicken until evenly browned. Remove from foil; peel and slice. Serve chicken over foil or with two sweet potatoes.