Stuffed Chicken Recipe

Directions

Garlic salt chicken, cut crosswise into small pieces. Place in high, boiling water, stirring until golden brown. Cover, remove from heat, and allow to cool slightly.

In a large bowl, combine chicken broth, bouillon, parsley, sage, basil, thyme, sage sifter, basil and tomato sauce. Mix well. Mix together cheese spread, paprika, turkey, lettuce, celery, onion, chicken, flour, poultry stock, ham, tomato sauce, tomatoes, soup, chicken, bread cubes. Plate chicken, spoon slices of sauce over it, top with chicken and veggies. Garnish with cooked flour, Italian-style diced ham, tomato sauce, tomato slices and breadcrumbs.

Layer chicken on top of all vegetables and sprinkle with chopped basil. Sprinkle with crushed red pepper and lemon zest.

Bring a large pot of water to a boil. Add reserved skillet oil, and cover. Reduce heat to medium-low, and cook gently for 10 minutes. Remove meat from skillet, and place on the grill about 5 minutes, being careful not to brown on both sides. Cover pan with foil.

Coat chicken with flour mixture to keep it from sticking to the foil. Brush flour mixture onto all sides of the bird. Coat chicken by rubbing the thickest part of the dry mixture onto the head, using the foil to keep it from sticking. When chicken is done, place dish off heat, and set aside.

Layer on top of cooked chicken and vegetables and sprinkle with paprika, garlic salt, lemon zest, minced onion, serrated knife or Japanese knives, or of your choice.

Gradually add water and vegetables to chicken mixture. Be sure chicken is covered when adding water. Return pan to pot over high heat, and cook 45 seconds, or until chicken is no longer pink and juices run clear.

Remove foil from bottom and assemble dish; spoon paprika mixture over green coloration. Cover dish with aluminum foil, and cook two minutes. Serve chicken this way, keeping chicken covered, if desired. Garnish with additional olive oil; spoon over chicken if desired.