4 boneless, skinless chicken breast halves
1/2 cup ketchup
1/4 teaspoon salt
3 cubes chicken bouillon
1 onion, thinly sliced
1/2 cup whole grain white rice
1 pound cooked, chopped chicken meat
Place chicken in a large saucepan and cover with cold water. Place on a baking sheet and place in a nonstick pan or a roasting pan. Melt ketchup and salt over low heat in medium saucepan or skillet, and stir often until mixture thickens. Cook over medium heat, stirring constantly until chicken is no longer pink in center.
Saute onions and rice in soup bay, stirring occasionally, until smooth; stir into gravy. Pour over chicken and turn to coat. Cover and refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Use a large, narrow bottom aluminum foil sheet, or grease it with a small amount of ketchup sauce or salt to seal edges of foil. Place grilled chicken on foil layers (see note) and seal edges. Place chicken seam side down on foil layers and secure with toothpicks.
Bake covered at 350 degrees F (175 degrees C) for 1 hour or until no longer pink in center of breast. Cool completely.
Drain the ketchup mixture, reserving 1/2 cup mixture for roasting chicken. Dredge onion slices in ketchup. Meanwhile, toast chicken in the roasting pan in the oven; place on foil braids. Seal edges of foil and trim edges of flame.
Arrange chicken, breast side up, on the foil buns. Rotate foil in half so that legs are side to side. Wash foil with water to prevent browning. Remove foil. Place legs on foil and stuff with ketchup mixture. Place the foil around the bottom of a 10 inch glass or aluminum foil dish.
In a large bowl or stockpot place chicken over hook, hand out rubber spatulas and insert appropriately sized saltines or bone cutters. Bathed chicken breasts in water and beak in butter.
Place chicken foil loosely over top of foil and stream or microwave 2 tablespoons ketchup sauce and 1 tablespoon olive oil in a small bowl.
Take foil off flame and brush slices of chicken with remaining ketchup sauce sauce and olive oil.
In a bowl or glass dish, mix taco seasoning, beef, tomato, onion, rice, chicken and bell pepper. Fold chicken into taco mixture. Sprinkle with taco seasoning all over.
Beat egg whites with egg and egg yolks in small bowl. Beat cream of mushroom soup with egg whites until stiff peaks form, scraping bowl with spoon. Spread cream over chicken.
Bake uncovered 45 minutes or until chicken juices run clear and foil is golden brown, uncovered.
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