4 skinless, boneless chicken breast halves
3 tablespoons olive oil
2 cloves garlic powder, crushed
1 cup cooked, diced onion
1 tablespoon Worcestershire sauce
3 tablespoons chicken bouillon granules
1 (16 ounce) can whole milk
3 tablespoons bidet-style liquid smoke maker powder
1 (8 ounce) can diced cooked ham, diced
3 tablespoons chicken bouillon granules
1 1/4 cups chicken broth
1 1/2 cups uncooked white rice
1 1/2 tablespoons molasses
1/4 teaspoon ground black pepper
Preheat oven to 300 degrees F (150 degrees C).
Heat oil in a large skillet over medium heat. Saute garlic powder and onion in olive oil until lightly golden; remove from skillet. Stir in tomato sauce. Stir in bouillon granules and bouillon powder. Cook, stirring constantly, for 2 to 3 minutes. Stir in ham and chicken broth; heat through.
Stir chicken broth through rice and stir into skillet. Cook over medium-high heat for 10 minutes; stir in chicken bouillon powder and tomato sauce. Continue mixing throughout. Stir in chicken bouillon granules, ham, chicken bouillon pieces and tomato sauce. Reduce heat to medium-low and cook, stirring constantly, for 5 minutes. Remove from heat; stir in rice and stir into the soup mixture. Return remaining 2 tablespoons olive oil to skillet.
Bring a large pot of lightly salted water to a boil. Add olive oil and butter and stir to coat. Return mixture to pot, continuing to stir until just coated; cook, stirring, until heated through.
In a small bowl, mix cooked ham, chicken bouillon pieces and tomato sauce. Spoon over chicken of the pie.
In a medium saucepan over medium heat, warm cream cheese and Parmesan cheese; spoon over chicken. Heat to medium. Stir in cornstarch and parsley. Place chicken in saucepan; heat to medium.
Melt butter in medium skillet over medium heat. Stir in chicken broth mixture until chicken is no longer pink and juices run clear.
Add parsley oil and beef broth mixture; mix over medium heat. Simmer, stirring occasionally, until chicken is cooked through and chicken is tender, about 20 minutes. Let cool and dice.
Heat 1 teaspoon vegetable oil in medium skillet on medium-high heat. Fry sliced chicken breast in oil for 2 minutes on each side. Remove chicken breasts with slotted spoon. Cover with foil. Fry garlic powder and onion in oil for 2 minutes; remove foil.
Fill bread pans with 2 sheets of waxed paper. Place chicken breasts on waxed paper in pans. Top with cheese and remaining bread. Place aluminum foil on 13x9-inch baking pan. Cover and refrigerate area.
The day before baking, preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine cooked ham, parsley, tomato sauce, Cheddar cheese and Parmesan cheese; mix well.
Cover foil tightly with aluminum foil to prevent leaks. Place aluminum foil on sheet of waxed paper - seam side up. Braid edges of foil around breasts. Place foil on foil like a package holder; cut into 6 squares. Wrap chicken with foil; tie with aluminum foil on one side. Remove breasts from foil and cut foil off bottom edge of pan. Place breasts in 8x8 inch casserole dish and bake in preheated oven for 1 hour, or until chicken is cooked