1/2 large chicken bouillon cube, heated
1 large onion, sliced in half
1/2 cup red wine
1 medium fresh tomato, diced
1 medium onion, chopped
1/2 medium small carrot, cut into 1/3 inch slices
6 crushed fresh tomatoes, sorted
2 tablespoons white sugar
3 tablespoons white sugar
1 bell pepper, seeded
1/4 teaspoon salt
1 egg white
1 cup finely chopped artichoke hearts
7 ounces chicken nopales, chopped
1 (15 ounce) can black beans, drained
1 cup heavy whipping cream
1/2 teaspoon grated lime zest
1 1/2 cups fresh lime juice
2 cups shredded mozzarella cheese
Place chicken bouillon cube in a large pot over low heat (or in the microwave, put a small amount of the chicken bouillon cube on the bottom rack of the microwave tray, shake bowl, and pop in 1 cup of water). Stir in 1/2 cup wine, tomatoes, onion, carrot, tomatoes, sugar, sugar, and bell pepper. Stuff well with tomato halves and set aside.
In a large bowl, combine still of remaining wine, crushed tomatoes, tomato halves, tomato halves, tomato halves, tomato halves, tomato halves, tomato halves, tomato halves with juice, mozzarella cheese, artichoke hearts, chicken, black beans, whipping cream, and lime zest. Fold over chicken. Spread chicken mixture into a 9x13 inch roasting dish.
Bake, uncovered, in preheated oven for 50 minutes. Stir heat and pepper mixture constantly until heated (note: peppers don't really stick to crock pot). Cook another 15 minutes, or until bubbly and slightly browned (heavier at every turn).
While chicken is roasting, mix cream cheese and cream cheese spread into a small bowl. Mix in hummus. Pour over chicken, stirring occasionally. Sprinkle with cheese to prevent sticking and to keep sauce from drying out.
While the chicken is roasting, whisk together eggs, sugar, 1 cup pepper and 2 tablespoons tomato paste. Season with garlic powder, chili powder, salt, pepper and lime zest. Cover chicken and marinate overnight in refrigerator.
Let the chicken sit overnight, uncovered, in the refrigerator. One afternoon, remove chicken from refrigerator. Using a sharp knife, slice the meat (if handling delicate-consider removing from refrigerator to bone dry).
Preheat oven to 350 degrees F (175 degrees C).
Place roasting dish on a 5 quart roasting dish oiled with 1/2 cup water for mesquite. Brush top with soup mix and sugar again. Fold in bell pepper. Fill roasting dish with marinade.
Bake uncovered for 45 minutes in the oven, or for 1 hour and 45 seconds in the preheated oven (see CDR photo). Turn chicken occasionally, so it doesn't dry out.
Top baked dish with foil and garnish with 2 green onions and the onion rings. Place on rack in slow cooker.
Press onto bottom of serving dish. Top with roasting dish. Sprinkle mozzarella cheese over serving.