6 skinless, boneless chicken breast halves
1 (3 ounce) package cream cheese, softened
2 cups sliced cooking onions
1 cup canned mushrooms
1 1/2 cups diced celery
1 tablespoon olive oil
1 teaspoon paprika
1 cup chicken broth
1 tablespoon vinegar
1 (4 pound) can tomato paste
1 chicken leg quarters
1 onion, sliced
Preheat oven to 350 degrees F (175 degrees C).
In a large mixing bowl, mix strips of cooked bone and skin from chicken breasts.
Place turkey in a large, deep skillet. Cook over medium heat until no longer pink, about 10 minutes. Remove roast from skillet, leaving juices in skillet (smoke should also have a peep out). Pour mixture over chicken.
Remove edges of chicken breasts from juices, returning "meat" to pan and filling cavity of meat with celery and bread crumbs. Combine the cream cheese, cream cheese mixture, onion, mushrooms and celery mixture over medium heat. Simmer for 5 minutes, stirring occasionally, until smooth.
Peel russet chocolate halves
Line a large baking sheet with aluminum foil. Spread chicken mixture over chicken breasts. Place chicken breasts on foil and brush with paprika.
Bake in preheated oven for 20 minutes, turning every 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake an additional 1 hour, or until internal temperature of chicken reaches 145 degrees F (63 degrees C). Brush with cooking spray or milk if necessary.
Preheat oven on broiler setting. Place chicken breasts on foil, and brush with olive oil. Place chicken breasts on baking sheet, and brush with vinegar or tomato paste. Place chicken on baking sheet. Broil 1 to 2 minutes per side.
Bake uncovered in preheated oven for 25 to 35 minutes, 60 minutes for breasts, or until chicken is no longer pink and easy to shape with hands. Broil breasts or roll chicken and serve hot.