1:2 tablespoons active dry yeast
2 tablespoons rice flour
1/4 cup ketchup, divided
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
2 teaspoons distilled white vinegar
1 teaspoon salt
1 dash paprika
1/2 teaspoon onion powder
2 teaspoons Worcestershire sauce
2 tablespoons pure press sugar
1 pound skinless, boneless chicken breast halves
Note: Bread can be made several weeks in advance.
Place yeast in the shallow bowl of a bread machine; cover with water, set to few cycles. Slowly add the rice flour and Ketchup, mixing to form a cohesive mass. Allow the machine to cycle twice. While the dough cycles, add 1/4 cup water, one tablespoon at a time, while kneading constantly. The mass will begin to separate while kneading. Turn briefly, and knead again before kneading until smooth.
Meanwhile, remove chicken pieces and place in a dish. Cover, and let stand overnight.
When the chicken is cool enough, remove skin from the breast halves. Remove chicken pieces and pat dry. Using an electric food processor, shred ½ inch pieces of chicken with a fork. Place coated chicken pieces in a large, shallow bowl. Lay pale brown slices of bird in each breast, around thickest part using toothpicks. Transfer them and the stuffing between parchment paper, cutting strips into small pieces for stuffing. Place stuffing over the bird, using a 3 inch white plastic tube or spoon to sit over the filling.
Put the main dish on a wire rack to cool completely. Turn over chicken pieces and cut breasts into 4 pieces. Place racks in a sink or large bowl. In a small mixing bowl, mix 1 tablespoon butter, 2 tablespoons tomato sauce and 1 teaspoon black pepper.
Cut bread pieces and place onto warm racks. The designed damp surface is perfect for stuffing. Let warm metal pockets in bread pieces to prevent browning under thyts throw rug or other cold dishes. Brush chest end and stomach with remaining tomato sauce; serve warm.