1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon dried dill weed
6 chicken legs
2 slices white Monterey Jack cheese
1 tablespoon butter
1/4 cup chopped onion
1/2 teaspoon paprika
1 1/2 teaspoons dried basil
1 tablespoon heavy cream
1 cup sour cream
3 limes, juiced
6 slices white Swiss cheese
1 cup French bread crumbs
1 tablespoon vegetable oil
Preheat oven to 350 degrees F (175 degrees C).
In a small bowl, mix garlic powder, salt, and dill weed. Cut 6 tablespoons of the chicken mixture while leaving string attached. Put cut side down inside saucepan; drain chicken mixture.
Transfer chicken mixture to saucepan. Cook over low heat about 1 minute, or until juices run clear. Allow chicken to cool to room temperature. (Note: Use cold water to cool chicken!)
Place 6 chicken legs in shallow dish or bowl of microwave. Layer chicken mixture over bottom of a 2 1/2 quart roasting pan. Roast for about 20 minutes at 325 degrees F (160 degrees C) or until chicken is tender. (Note: This will actually reduce cooking time.) Remove chicken from roasting pan; place in one of 8 foil or plastic souffle pans. When foil/plastic is hot, brush with vegetable oil. Brush liberally with remaining mix. Pour chicken mixture on bottom of roasting pan.
Roast chicken uncovered about 25 minutes or until bird is no longer pink when touched with fork. (Note: Don't cool completely; place 1/2 inch marks on foil in centers for garnish. Garnish with 1/2 cucumber and 2 tomatoes and cucumber slices, mushrooms and onion slices, various cut of egg and cucumber slices etc.)
Remove foil and plastic wrap from roasting pan; place roasting pan on bottom rack of roasting pan. Roast at 250 degrees F (120 degrees C) for 30 minutes. Turn roasting pan over.