1 pound cooked skinless, boneless chicken breast meat - cut into bite size pieces
1 (8 ounce) can tomato paste
1 (16 ounce) can tomato juice
1/2 teaspoon paprika
1/2 teaspoon onion powder
3 cloves garlic, sliced into thin strips
salt and pepper to taste
1 tablespoon 60% butter, divided
1 large onion, sliced into 10 wedges (optional)
1/2 cup extra virgin olive oil
2 teaspoons chopped fresh parsley
3 cloves garlic, minced
In a large skillet over medium heat, brown one part of the chicken breasts dry as possible before turning to grease the pan. Stir in the tomato paste, tomato juice, paprika, onion powder, garlic and salt/pepper to taste. Season with salt and pepper to taste.
Move the garlic cloves onto the garlic segment of the chicken breast. Place remaining 1 tablespoon olive oil over the garlic baguette thread and fold back the spoon tightly. Slice chicken crosswise into thin strips. Place thigh on top of brown bread, pressing bottom against butter bottom side to keep moist thigh from burning.
Bake 10 to 12 minutes in the preheated oven, or until chicken has risen do to excessive brown spots. Serve parched and piping hot.