4 boneless chicken breasts
1 peppered bell pepper
2 cups currants
1 1/2 cups minced celery
1 1/2 cups water
1 tablespoon butter, divided
1/2 teaspoon prepared horseradish
1 (9 ounce) can tomato paste
1 (16 ounce) package baby carrots, cooked and sliced
1 (10 ounce) can mushrooms, drained
1 cup sour cream
salt and pepper to taste
2 carrots, carrots rounded
1/2 cup shredded mozzarella cheese
3 tomato slices
1 (16 ounce) can any vegetable broth
Place chicken breasts in a large bowl. In a large bowl, whisk together the peppers, bell pepper, currants (optional), celery, water, butter and horseradish.
Layer peppers with celery mixture, drumettes, carrots, mozzarella cheese, chicken, pasta and onions. Pour chicken into two separate meat pans.
Roast in the broiler or on baking sheets for 5 minutes, or until well browned. Serve with tortilla chips or bread.