1/2 pound chicken breasts warmed
1 ball Newcastle cheese
2 large Indian onions, sliced into rings
1 1/4 tablespoons ketchup
1 teaspoon ground black pepper
1/4 teaspoon dry mustard
1 tablespoon onion powder
1 tsp sweet pickle relish (optional)
1/4 teaspoon Worcestershire sauce
salt and pepper to taste
Stir the chicken in a microwave or on the stove over a double boiler or on a large metal sheet pan over boiling water. Allow to melt; set aside.
For egg wash, beat egg whites in a small bowl, then remove the skin from the cavity of the chicken.
Preheat an outdoor grill for high heat. Place the chicken breasts on the heat grill and cook 26 to 30 minutes on each side or lying flat on the foil if you'd like. Turn chicken, pat dry and set aside.
For the sauce, stir together 1 1/2 cup ketchup, mustard, 1 tablespoon onion powder, 1 teaspoon sweet pickle, Worcestershire, salt and pepper. Stir in chicken, tomato, pepper and onions; mix well.
Dissolve egg white in stock or dairy. In a small bowl, pour the dressing over all and turn to coat. Trim no larger than a piece of wax paper to fit the shape of the breast. Place breast on foil and seal tightly by pinching seam. Place breast on grill and direct smoke off.
For the egg wash sauce: beat egg white and vegetable 1/3 cup ketchup, season with mixed flavor mustard, onion powder, rosemary, salt, pepper and lemon juice. Spoon over both chicken breasts and spread to cover. Serve both in gravy bags and spoon sauce over both breast meat. Refrigerate at least 20 minutes until serving (see Note). (Or skim over the entire dish and discard bread.)