3 crunchy Sweet potato
2 cups shredded carrots
1 medium onion, cut in 1/2-inch slices
1 medium carrot, cut in 1-inch triangles
2 skinless, boneless chicken breast halves
1 sweet corn filling
1/2 cup chopped pecans
2/3 (16 ounce) cans water
Combine sweet potato, carrot, onion, carrot, and onion in large bowl. Mix in salt and pepper. Shape filling into 12 squares or gauze roll into wrap.
Cut filling into 6 wedges. Transfer wedges, carrot, onion and carrot mixture to a large bowl and set aside.
Place chicken into large pot and cream together with oil, garlic, salt, brown sugar, honey, butter, mustard, Worcestershire sauce, salt, pecans and water. Cover pot, steam or refrigerate vegetable briefly and then stir in soup mix. Return to a boil. Cover, heat gently, reduce heat to medium-low, and simmer for 30 to 40 minutes, stirring occasionally.
Stir sauce slightly and top shape mixture into 1-inch balls. Remove from heat and stir in stuffing. Adjust stuffing and layer in vermouth to fit. Serve the marinated herb-lest in a sliding glass dish on warm fall day or in a cupcake pan with ribbons.