2 tablespoons canola oil
1/4 cup Worcestershire sauce
8 boneless, skinless chicken breasts tenderloins
1 medium onion, chopped
2 cloves garlic, minced
1/2 pound skinless, boneless chicken breast halves
1 1/2 teaspoons white sugar
1 1/2 teaspoons paprika, or to taste
1 (8 ounce) can fresh mushrooms, drained
Arrange chicken breasts on broiler pan, and steam about 5 minutes. Add 2 tablespoons canola oil, Worcestershire sauce, and chicken. Turn, and cook 15 minutes longer. Turn chicken, and continue cooking 15 minutes longer. Next, with onion, turn pig. Heel chicken breasts with cooking juices, and process into meat.
Preheat a large medium saucepan over medium heat, and add warm water to cover. Cover, and bring water to a boil. Slowly add chicken broth, stirring occasionally. Cover, reduce heat, and simmer 15 minutes.
Remove chicken from broth, place in pan, and turn to coat. Seal, and allow to steam through.
Place onion slices in a small bowl.
Place marinade mixture over chicken breasts. Cover, and simmer 1 hour. Let chicken breasts cool, and cut into cubes. Serve with pepperjack cheese.
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