1 (1 pound) whole chicken, cut into cubes
1 (1.5 fluid ounce) jigger Italian-style dry mustard
1 (8 ounce) package cream cheese, softened
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 tablespoon olive oil
1/4 teaspoon dried minced onion
1 teaspoon salt
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried sage
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried marjoram
1/4 teaspoon dried marjoram
3 tablespoons olive oil
In a small mixing bowl, mix together the Italian-style dry mustard, cream cheese, onion, bell pepper, celery and olive oil.
Roll the chicken cubes in the mustard mixture, and place into a lightly greased 7x9 inch baking dish. Pour the cream cheese mixture over the chicken. Cover the dish with plastic wrap and refrigerate overnight.
While the baking dish is baking, prepare the chicken meatballs. Remove the meatballs from refrigerator and place in a lightly greased 2 quart casserole dish. Sprinkle with Italian-style dry mustard, remaining 1/4 cup of the tomato mixture, thyme, marjoram, basil, oregano, basil, marjoram, marjoram, marjoram, basil, oregano, marjoram, basil, oregano, marjoram, basil, oregano, marjoram.
Bake at 350 degrees F until chicken is cooked through, about 45 minutes. Drain chicken breasts on paper towels and reserve juices for the sauce.
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