3 boneless chicken breasts
16 quail, quartered and cut into 1/2 inch slices
1 large tomato, quartered and diced
1 large onion, diced
6 large carrots, shredded
3 cloves garlic, minced
1 pint heavy cream
Preheat the broiler.
Place chicken breasts on a baking sheet. Coat with cooking spray. Preheat the broiler for 7 minutes, but do not cook past 10 minutes. If using for stuffing purposes, cut into wedges.
In a large skillet over medium heat, cook chicken until crisp and golden. Mix in tomato, onion and carrot. Pour in cream and let chill overnight, reserving.
Turn chicken over and cook and stir until just cooked through. Remove chicken from skillet and let cool to room temperature. Discard remaining vegetables and liquid. Other than chicken, all vegetables should get their liquid from the broth.
To assemble, slice the quail meat into bite size pieces and place stuffed quail in a large baking dish.
Remove the quail from the baking dish and cool in the refrigerator.
Bake quails in the preheated oven 10 minutes, or until quail is tender. Serve warm or cold.