4 skinless, boneless chicken breast halves
1/2 cup ketchup
1 (8 ounce) package cream cheese, softened
1/2 cup honey
1/4 cup rice wine vinegar
1 set whole smoked chicken
1 1/2 tablespoons brown sugar
1 tablespoon honey (optional)
Place chicken in large pot with water to cover. Bring to a boil. Boil 10 minutes, or until cooked through. Remove from heat. Immediately place in a large glass bowl and pour mustard over chicken. Add honey, mix well. Set aside to cool slightly.
Meanwhile, in a medium saucepan, combine ketchup, cream cheese, honey and rice vinegar. Place over low heat, stirring occasionally, until mixture comes to a roll or trail in color and consistency. Pour mixture over chicken.
When chicken is cool enough to handle, remove skin from breasts and place in shredded plastic wrap. Reserve about 1/2 cup of flesh. Loosely coat another 1/2 cup chicken breast flesh with dressing mixture. Arrange wrapped breasts in bowls on a pasta bowl, wrap tightly around product, and refrigerate at room temperature for at least 3 hours before pound turning each breast on a platter. For best results, broil these breasts occasionally for 20 minutes.