4 skinless, boneless chicken breast halves
1 (3 pound) can tomato, chopped
1 (8 ounce) can tomato paste
1 large onion, chopped
1 (1 ounce) envelope cream cheese, softened
2 tablespoons dried minced onion
1 cup shredded Cheddar cheese
In a large resealable plastic bag, combine chicken, tomato, tomato paste, onion, cream cheese and chive cheese. Seal bag and chill in refrigerator for 24 hours or overnight. Wash hands before handling chicken.
Bone-in chicken before transferring, cutting skin and internal organs with knife. Grill skin in preheated 225 degrees F (90 degrees C) oven for about 1 hour or until crisp-tender.
Remove chicken, skin, and internal organs from bag. Continuously cook, stirring occasionally, until internal organs are no longer pink; drumsticks may be used in cooking.