2 boneless, skinless chicken breast halves
1 (12 ounce) can beef broth
1 pound water chestnuts
2 tablespoons curry powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 teaspoon crushed red pepper
2 teaspoons dry chile pepper
1 teaspoon salt
3 tablespoons paprika
1 pound finely diced cooked ham
1 1/2 cups chopped onion
1 cup chopped celery
1 tablespoon olive oil
1 tablespoon honey
1/8 teaspoon ground cinnamon
3 cloves garlic, crushed
1/4 cup butter, divided
1 tablespoon all-purpose flour
1/4 teaspoon dried oregano
2 tablespoons finely chopped fresh parsley
1/4 teaspoon ground nutmeg
Place chicken breast halves in a large resealable plastic bag; seal bag, leaving about 1/4 inch of space in bag. In a large resealable plastic bag, mix together water chestnuts, curry powder, basil, oregano, red pepper, dry chile pepper, salt, paprika and ham. Trim the bag and fold the turkey into the bag. Cover and refrigerate.
In a large resealable plastic bag, combine chicken, onions, celery, olive oil, honey, cinnamon, garlic and cheese. Place 2 tablespoons of butter into the bag with chicken breasts, cover, and refrigerate. Place chicken breasts in bag with the cheese, seal and refrigerate. Place chicken in refrigerator to marinate overnight.
Remove chicken from refrigerator, with crusts slightly browned. Mix together chicken mixture and marinara sauce. Remove from pan and stir with celery mixture and marinara sauce. Return chicken to pan with marinara sauce and top with celery mixture. Sprinkle 2 tablespoons butter over chicken, then dredge with salt and pepper.
Return chicken scraps to pan and drizzle with half remaining 2 tablespoons butter. Place chicken on crust and sprinkle with remaining 1/2 cup reserved butter.
Bake uncovered for 1 hour in preheated oven, uncovered and baking. Reduce heat to 325 degrees F (165 degrees C) and bake an additional 30 minutes. Top with ham, celery mixture, onion mixture and celery mixture. Bake an additional 30 minutes.
Return chicken to oven. Bake an additional 2 hours, uncovered, uncovered, and baked. Top with turkey. Bake an additional 15 minutes.
Remove from oven and scatter chicken on bread. Transfer chicken to shallow baking dish. Sprinkle celery mixture along side of white surface of baking dish. Repeat with bread, serving with celery mixture.
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