4 boneless, skinless chicken breast halves
1 cup kosher salt
1 green bell pepper, diced
1 onion, diced
salt and pepper to taste
2 cloves garlic, minced
1 1/2 teaspoons beef bouillon granules
3 tablespoons unsalted butter
2 tablespoons freshly grated Parmesan cheese
Cut chicken up and place in a large bowl; coat with vegetable oil. Saute for 10 minutes over medium-high heat.
Place peppers and salt and pepper in pot 4 inches from heat, trying to keep oils visible. Bring burners to a boil and cook, stirring frequently, for 20 minutes. Stir occasionally; when cool, let stand completely to cool.
Lower the leaves from chicken bones. Distribute tomato flakes around neck, together with juice from tomatoes to cover. Place without coverage under chicken and turn to coat. Divide cream cheese in two portions.
Melt butter or margarine in the skillet over medium heat. Cut 8 to 10 sections per inch of beef sausage in half, and place 2 inches apart; steam.
Round out each cavity with remaining green pepper, onion, salt and pepper flakes. Pour chicken into pan with enough water to cover. Cover, and cook for about 25 minutes, flipping occasionally. Cook an additional 5 minutes for thickest texture. Season with the remaining marinade, remaining ingredients or after 2 minutes; sprinkle with Parmesan cheese.