4 skinless, boneless chicken breast halves
1 (16 ounce) can diced tomatoes with green chile peppers, drained
1 (12 ounce) package cream cheese, softened
1 tablespoon chicken bouillon granules
4 large onions, finely chopped
1 large carrot, shredded
1 tablespoon Worcestershire sauce
1/2 teaspoon dried parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 pinch paprika
1/4 teaspoon minced fresh chives
Place chicken in a large, nonstick skillet. Cook over medium heat until brown on all sides, about 10 minutes. Stir in tomatoes, chiles, carrots, Worcestershire sauce, parsley and salt. Reduce heat to low, cover and simmer for 5 minutes.
Remove chicken from skillet and remove skin. Place in aluminum foil and pour lemon juice over all. Season with pepper and add to skillet; stir gently to melt, about 10 minutes.
Return chicken to skillet, and cook for 1 minute on each side. Remove from heat and stir in cream cheese, chicken bouillon, onions, carrot, Worcestershire sauce, parsley, salt, pepper and paprika. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 3 minutes.