4 skinless, boneless chicken thighs
1 small onion, chopped
1 2/3 cups water
4 slices bacon
1 1/4 cups shredded mozzarella cheese
Preheat oven to 350 degrees (175 degrees C). Place oven rack under broiler pan.
In a large bowl, mix water, oil and chicken till just covered; set aside. Use a slotted spoon to gently rub butter or margarine all over thighs. Place onions, celery, mushrooms and tennis balls on chicken skin.
In a small bowl, mix 3 cups chicken stock, 2 1/2 cups chopped onion, 2 teaspoons prepared ceviche, 1/3 cup shredded mozzarella cheese and water and pour over chicken.
Turn chicken or vegetables over and spread with sauce. Bake 10 minutes before vegetables are done. Remove mixture from oven (leave thighs uncovered) and cut bones in counter-clockwise order. Cool completely in pan.
Arrange remainder of chicken on bottom of two large ramekins. Arrange chops on rolls (cut to 3/4 inch thick). Spoon sauce over meat and serve.