6 skinless, boneless chicken breast halves
1 cup butter, melted
3 tablespoons garlic powder
2 tablespoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons minced fresh parsley
3 tablespoons olive oil
1 tablespoon paprika
1 teaspoon black pepper seasoning
3 tablespoons olive oil
1 cup melted butter, divided
1 (4 ounce) package cream cheese
1 cup cooked, cubed chicken meat
1 (8 ounce) can tomato sauce
1 cup chopped onion
1 (4 ounce) can tomato paste
4 teaspoons yellow mustard
Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, garlic powder, paprika, oregano, salt, pepper, parsley, olive oil, paprika, pepper seasoning and 1 cup melted butter. Stir into the creamed mixture until well blended.
Heat a large griddle or frying pan over medium heat. Brush chicken with a thin medium-size brush. Heat oil at medium-high heat; add chicken, and cook until golden brown on both sides, about 5 minutes. Remove from heat. Add cooked chicken, tomato sauce, onion, tomato paste and tomato paste. Stir together well. Sprinkle cream cheese over chicken, and spoon with Parmesan cheese.
Bake on the preheated grill for about 25 minutes, turning once, until bubbly and golden brown. Remove from grill and let cool. Serve in salad or over a bed of lettuce and celery.