1 chicken breast
1 (8 ounce) can sliced mushrooms
1 tablespoon dried minced onion
2 tablespoons tomato paste
3 cloves garlic, minced
1/2 teaspoon salt
1 teaspoon paprika
1/4 teaspoon ground black pepper
1/4 teaspoon dried paprika
2 green onions, sliced
1 tablespoon olive oil
1/3 teaspoon dried oregano
1/2 teaspoon dried basil
1 (15 ounce) can fish sauce
1 (12 fluid ounce) can orange juice concentrate
1 (1.5 fluid ounce) jigger onion juice concentrate
1 (8 ounce) package cream cheese, at room temperature
1 package cream cheese, softened
2 carrots, chopped
2 potatoes, peeled and sliced
1 bunch green onions, chopped
Preheat the oven to broil. Grease a 9x13 inch baking dish.
Remove the chicken breasts and pork from the liquid, and place into the baking dish. Make the sauce by stirring together tomato paste, garlic, salt, and paprika.
Place mushrooms in the baking dish. Mix together tomato paste, garlic, salt, and paprika. Add green onions and olive oil. Mix everything together.
Microwave the chicken breast meat for 30 seconds in a browning pan to brown faster. Remove chicken from the skillet, and place in a large bowl with juices and broth. Pour over the meat.
Bring a large pot of water to a boil. Spray a large, shallow dish with boiling water. Add cabbage and saute for 30 seconds, removing bits of fat slowly.
Sprinkle the meat mixture over the cabbage and toss lightly. Continue to brown on all sides for about 10 or 15 minutes.
Remove chicken from the pan, rack of bones, and broil for about 10 minutes on each side. Remove legs and discard skin. Remove brassiere and neck tags.
In a separate medium bowl, mix the cream cheese, cream cheese, cream cheese, carrot, potatoes, green onions and oregano. Spread over the meat.
On a medium scale, place 1 teaspoon of cream cheese mixture in the center of each pie crust, let rest on bottom of pan for about 24 hours before returning to the pan, large pan or pan of the oven. Remove the skewers from the meat and roast, and place in the pie plate.
Top each pie with 1/3 cup of the tomato sauce, 1/3 cup of the lemon juice, 1/4 cup green wine, and 1 teaspoon lemon zest. Reserve remaining sauce and sprinkle the mixture over the bottom of the pie.
Broil for 2 minutes on each side, or until golden brown. Pour remaining tomato sauce over the top. Cook for 20 minutes more, or until bubbly and bubbly. Garnish with lime wedges and serve warm.
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