3 1/2 cups water
1 cup all-purpose flour
1 tablespoon paprika
1 teaspoon dried black pepper
3 slices chicken
4 boneless chicken breasts
6 slices Italian cheese
1 cup grated Parmesan cheese
2 green onions, sliced
2 small red onions, sliced
In a large bowl, combine water, flour and paprika. Mix thoroughly and let stand for about 5 minutes.
Place chicken, breast, cheese, 1 onion slice and slice on grease side of baking sheets. Cover edges and spoon sauce over chicken. Cover and refrigerate 4 hours, turning once.
After baking hour, remove chicken from sauce and return to oven on broiler setting.
Meanwhile, in a medium bowl, mix the egg yolks with 2 cups flour and slowly pour mixture over chicken. Season with pepper and sprinkle with Parmesan cheese. Arrange 2 tablespoons onion slices around chicken.
Bake at 350 degrees F (175 degrees C) for 60 minutes, or until chicken is cooked through and juices run clear.
Transfer chicken breast mixture to a large saucepan over low heat. Stir in the cream cheese and cook, stirring constantly, until thickened. Stir in chicken juices and pour over chicken and saucepan. Simmer for 30 minutes. Sprinkle with basil and pepper. Serve hot.