6 skinless, boneless chicken breasts
1 (6 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms
1/2 teaspoon salt
1 (8 ounce) package cream cheese, softened
1/2 cup chopped fresh cilantro
1 teaspoon dried oregano
1 pound onions, sliced
1/2 pound bell peppers, seeded and chopped
1/2 pound zucchini, thinly sliced
1 tablespoon olive oil
2 tablespoons taco sauce (optional)
1 tablespoon bbq sauce
1 tablespoon Mexican seasoning
1 tablespoon minced fresh ginger root vegetables
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in slow cooker. Cream tomato paste. Mix mushrooms, salt, cream cheese, cilantro, oregano, onions and bell peppers. Stuff quiche dish with chicken mixture. Pour taco sauce over quiche. Season with bbq sauce, Mexican seasoning and minced fresh ginger. Sprinkle with taco sauce mixture. Place candy coated baby carrots on top. Roll chicken mixture into quiche. Sprinkle with cheese, tomato sauce, bbq sauce, Mexican seasoning, and ginger. Serve immediately or chill in refrigerator.