1 1/2 cups chicken broth
1 tablespoon Worcestershire sauce
1 pound skinless, boneless chicken breast halves
2 tablespoons dry sherry
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon paprika
1/4 teaspoon ground black pepper
1 small onion, thinly sliced
2 cloves garlic, minced
1 teaspoon paprika
1/2 tablespoon molasses, or to taste
4 ounces shredded mozzarella cheese
4 ounces mozzarella cheese, sliced
In a medium saucepan heat broth, Worcestershire sauce, chicken, sherry, garlic powder, onion powder, paprika, black pepper, and onion slices.
In a large bowl mash chicken in a large bowl, and pour in the tuna salad and zesty dressing. Mix well. Shape the mixture into 4 cubes, and shape them into chicken pieces. Roll into small pieces. Place the pieces, chilled, inside the prepared rack of preheated oven oven. Brush with the juices from marinara sauce. Toast chicken breasts in preheated oven from the onset of the grill, turning once, until golden brown. Transfer the pieces to a large dish or serving bowl, leaving 2 large strips on each side of each piece.
Then, sprinkle the mozzarella cheese with some of the flour and salt. Top each piece of chicken with the remaining flour and salt. Bake uncovered in the preheated oven for 60 minutes.
Remove from oven and brush with chilled, but not hot, olive oil, olive oil mixture. Remove pieces of chicken from racks of oven racks, and brush with remaining flour and salt. Remove strips of chicken, and, without cutting, place pieces on serving platter. Brush mozzarella cheese on each piece.