24 boneless chicken leeks
24 boneless chicken cloves
24 boneless chicken leeks
1 medium head cabbage
2 medium red bell peppers
2 medium yellow onions, thinly sliced
2 medium onion bulbs
1 medium green bell pepper
1 medium carrot, grated
1 medium yellow squash, halved
1 medium red bell pepper, halved
1 medium beech, peeled and cut into 2 wedges
1 medium green bell pepper, halved
1 green bell pepper, halved
1/2 teaspoon salt and pepper to taste
1/2 teaspoon paprika (optional)
1/4 teaspoon dried oregano (optional)
1 (8 ounce) package chicken broth
1 (8 ounce) can chicken broth
1 (16 ounce) container reduced fat cream with cheese spread
Combine leeks, chicken, cabbage, bell peppers, onion, green pepper, carrot, bell pepper, squash, red bell pepper, beech, green bell pepper, squash, red bell pepper, chicken broth and cream in mixing bowl; let stand 5 minutes.
Brush chicken mixture with olive oil and sprinkle with paprika and oregano. Cover and refrigerate 5 to 8 hours; turn chicken every 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Top chicken with cream cheese at least 30 minutes before broiling.
Broil 10 minutes in the preheated oven, or until chicken is no longer pink. Remove chicken and brush cream cheese mixture with olive oil. Cool 10 minutes.
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