4 skinless, boneless chicken breast halves
1 onion, chopped
1 medium beef bouillon cube
1 tablespoon beef bouillon granules
1 medium onion, chopped
1 teaspoon salt
1 1/2 teaspoons dried thyme
1 1/2 teaspoons dried basil
1 tablespoon dried parsley
1 (15 ounce) can water chestnuts, drained and minced
1 medium tomato, quartered
1 celery, diced
Preheat grill for high heat.
Heat oven to 350 degrees F (175 degrees C).
Combine chicken and onion with bouillon cubes, salt, thyme, basil, parsley, water chestnuts, tomato and celery in large bowl. Pour mixture over chicken, onion, salt, tomatoes and celery; stir just enough to coat.
Grill chicken over medium heat for 2 to 3 hours, or until chicken juices run clear.
Remove chicken from grill, sprinkle with cheese sauce and cook an additional 5 minutes. Remove from grill; place grill rack on rack facing down in oven. Lightly brush bottom of rack with cooking spray. Preheat oven to 350 degrees F (175 degrees C).
Gently pick chicken from bottom of existing cavity onto bottom of grill. Ladle 2 tablespoons vegetable stock through tubes into cavity.
Bake uncovered 5 to 10 minutes in the preheated oven, brushing chicken with the cooking spray.