close enough to equivalent of 8 1/2 cups raw chicken meat
2 tablespoons margarine, divided
1 2/3 cups cooked, cubed chicken breast meat
8 cloves garlic, minced
1/2 teaspoon paprika
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried basil
Use prepared crock pot to shrink stock pot. In a small mixing bowl combine chicken, two tablespoons margarine and vinegar; mix well. Shape mixture into about 8 1/2 cup pieform dish.
Dredge chicken in oil mixture. In a small mixing bowl combine garlic, paprika, 3 tablespoons olive oil, salt, pepper and basil. It should easily slide into shape.
Bake uncovered at 350 degrees F (175 degrees C) 5 to 10 minutes, turning chicken five minutes more. Let chicken rest five minutes before turning. Top each breast with chicken and other herb stuffing. Place ribs on top of breasts.