8 cubes chicken bouillon
2 pounds irregular chicken breast parts
4 stalks celery, finely chopped
1 green bell pepper, finely chopped
1 small onion, finely chopped
1 tablespoon salt
1 1/4 cups water
3 tablespoons olive oil
2 tablespoons paprika
1 teaspoon dried basil
1 tablespoon ground nutmeg
1 teaspoon ground black pepper
1 cup nonfat shredded mozzarella cheese
Preheat oven to 400 degrees F (200 degrees C).
Place chicken on a medium baking sheet. Bake in preheated oven for 30 minutes, or until tender and no longer pink inside.
In a measuring cup combine drained potato chunks and celery and more water, or until potatoes and celery are firm.
Stir potatoes and celery into soupy mixture. Puree in flour and chicken broth. Stir in basil, nutmeg, pepper and mozzarella. Pour mixture into prepared casserole dish.
Bake 60 minutes in the preheated oven, or until bubbly, lightly browned and set in center. Serve with egg for dipping.