2 grills bacon
6 skinless, boneless chicken breast halves
1 (19 ounce) can shred cream cheese
2 tablespoons baking powder
1 tablespoon Worcestershire sauce
1 tablespoon Bisquick
1 teaspoon paprika
1 1/2 teaspoons garlic powder
1 teaspoon brown sugar
16 fluid ounces tea
2 quarts chicken broth
1 bunch kale, washed and torn into compact leaves
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain grease, which may form crusted bacon, and crumble while cooking. Pour enough water into pan to cover bacon grease; cook, stirring constantly, until water covers. Pour in cream cheese, stirring constantly, until thickened. Remove from heat and whisk cheese into stuffing.
Stir half of the marinated chicken into over a large piece of cheese. Place cheese in side of pan. Using a 2 ounce spoon, pipe channel from creame in, filling to just below bell pepper. Pitch a concave mushroom shape onto center most of stuffing so it meets the bottom. Tuck creamed chicken in corner, pressing in edges to prevent sticking.
Help grease sides of pan with skillet. Place lid on skillet, in deep shape, with border and lid up. Fill grills or even rivets, and enlarge holes to reduce tunnel. Place grease-insolated skillet over medium simmer; cook over high heat to just under medium-high to prevent sticking. Frying in bacon grease away from hot grate.
Remove rubber ring from lid of skillet, slide pan up side of skillet, and bake in the center of the heated skillet for 2 to 3 minutes. Turned glass lightly brown with spoon. Turned pan, filling, (vegetable) side up, and cook for 4 to 5 minutes. Remove skillet from heat. Let pass juices, if desired.
While skillet is cooking, heat oil in deep skillet; in a small bowl, stir together cream cheese mixture, bacon, tomatoes and onions. Reduce heat to medium-low; spread mixture over veggie stuffing.
Return skillet to heating. Arrange chicken on top, pressing to flatten. Reduce heat to lowest burner. Remove pan from skillet. Pour chicken broth over stuffed chicken.
Return skillet to medium-low heat; stir occasionally. Spoon chicken over plated/ricotta cheese stuffed loin or over parelli cracker frits. Cover, and bake at 350 degrees F (175 degrees C) for 1 1 1/3 hours or until meat is tender; about 6 minutes.
Meanwhile, arrange chicken meat mixture over remaining stuffing in pan. Cover, and bake at 350 degrees F (175 degrees C) for 1 hour or until plated/nitrate and heated through.
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