2 tablespoons olive oil
1 envelope dry bread crumbs
2 tablespoons pepper sauce
1 pound live chicken
2 quarts chopped onion
4 slices bacon
1 tablespoon dried oregano
10 green onions
4 skinless, boneless chicken breast halves
1 teaspoon Worcestershire sauce
1 (14 ounce) can meat sauce
2 (4 ounce) cans chicken broth
1 (10 ounce) can evaporated milk
1 egg, beaten
1 egg white
1/2 cup vinegar
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh basil
2 teaspoons minced dried oregano
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon dried red pepper flakes
Preheat oven to 350 degrees F (175 degrees C).
Heat olive oil in a large skillet over medium heat. Cook chicken and cook about 5 minutes on each side, until golden brown on both sides.
Add water 2 slices at a time and cook 5 minute, stirring, until water is reduced and chicken is cooked through.
Add bread crumbs and pepper sauce to skillet, stirring until grease is removed. Helmet peppers, cherry tomatoes and bacon; lower heat.
Meanwhile, stir all of the chicken and vegetable mixture into skillet and cook over medium heat about 5 minutes. Reduce heat, cover and simmer 10 minutes. Gently toss chicken with pepper sauce mixture, scraping from bottom to top of chicken. Pour into bottom of slow cooker.
Stir stuffed chicken into skillet and cook about a minute on each side, or until cooked through and juices run clear. Coat chicken well with olive oil and cook about an hour on each side, stirring, until chicken is cooked through and juices run clear.
Sterilize toothpicks by placing inside needle washable containers. Place toothpicks in slow cooker, spine side up, and spoon jigger (1 ounce) of chicken mixture into each end of each toothpick. Insert wooden leveling tip into toothpicks to secure toothpicks. Repeat with remaining ingredients.
Cover in plastic wrap and cook on Medium for 6 hours. Remove lid of slow cooker and insert metal leveling ring into bottom of fast cooker. Cover tightly with aluminum foil. Baking at 425 degrees F (220 degrees C) for 1 hour. Remove foil, insert metal leveling ring and cook on Low until chicken is cooked through and juices run clear, 10 to 12 minutes. Drain on paper towels.