2 skinless, boneless chicken breast halves
2/3 cup butter, melted
1 (1 cup) can condensed, fast-acting OTA vegetarian broth
2 small carrots, shredded and chopped
1 small head cabbage, finely diced
3 broccoli, finely chopped
1 cup green leaf lettuce - shredded
salt and pepper to taste
Arrange 2 half-prepared jowls in a nonporous glass dish. Mix together dry chicken, melted butter or margarine, onion and reserved broth, and carrots. (Note: Fry 350 degrees F (175 degrees C) for about 30 minutes, until vegetables are tender. Remove chicken from pan. Return pan to convection and place over medium-low heat. Simmer until carrots are tender, about 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). In small bowl, stir together reserved broth, cabbage, broccoli, and remaining 1 cup of broth and juice and 2 tablespoons tomato paste. Spoon 1/2 cup of vegetable mixture into each jowl, pressing lumps out. Roll the ball of your hand around carrots; pinch into the edges to seal.
Repeat layering with chicken through bottom, sauce over chicken, then layers of vegetables over chicken. Repeat layering, then layers of vegetables over chicken, from the top. Fill each cavity filled with 3/4 cup sauce and turn inside out to ensure even cooking. Slice each piece in half about 1/4 to 1/2 inch thick. Ladle remaining 12 carrots, using sharp knife, cut slightly crosswise each into tree-like bundles. Return filling to pan.
Bake 60 to 70 minutes or until vegetables are tender. Let stand 5 minutes before serving.