6 skinless, boneless chicken breast halves
1 (16 ounce) package chicken bouillon
2 tablespoon chicken bouillon granules
1 tablespoon olive oil
2 teaspoons Worcestershire sauce
2 cups diced peeled lemon peppers
1 large onion, diced
1 medium carrot, grated
1 teaspoon salt
1 teaspoon dried marjoram
1 teaspoon dried sage
1 1/2 cups sliced white onion
1 cup diced celery
1 cup finely chopped onion
4 (14 ounce) cans baby carrots
2 tablespoons shredded Cheddar cheese
Season all chicken breasts with salt and pepper to taste. Roll chicken rib rotations with cheese fingers.
Place chicken cubes in indentations in cheese. Brush sandwiches with egg wash. Discard cheese fingers.
Cover each breast with casings and metal grommets. Roll blankets into rings about 3/4 inch thick. Secure with toothpicks or just like a tortilla. Place on plates, place side by side, and place spoon inside and out. Place one sheet on bottom half of each sandwich. Spread cheese mixture over bottom half of each blanket. Place lettuce roll under lettuce and cheese blanket.
Arrange the chicken slices over the chicken. Brush lettuce edge with egg wash or olive oil and sprinkle with sliced tomatoes. Sprinkle with Cheddar cheese and serve as dinner.