3 skin and skin parts boiled, drained sweet potatoes
3 skin part cooked, drained chicken breast meat
2 onions, minced
1 tablespoon all-purpose flour
1 cup chopped celery
1 cup chopped green bell pepper
1 cup chopped celery
3 cups rib cubes
8 largol (slow cooked) chicken breast meat
8 egg yolks
1 (8 ounce) can cream cheese, softened
2 tablespoons chopped onion
2 tomatoes, chopped
1 1/2 cups diced celery
1 teaspoon salt
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/4 teaspoon dried basil
1/8 teaspoon each dried oregano, dried basil, dried thyme, dried marjoram, dried dill weed
1/8 teaspoon garlic powder
Place chicken breasts in medium skillet and color evenly with pan juices. Add onions and cook 6 to 8 minutes, stirring often. Add 2 frozen red potatoes, crushed cheese, green bell pepper, 1 cup carrots, celery, celery salt and coarse salt. Stir together.
Chop chicken breast meat and onion. Stuff cavity of chicken breasts with cheese mixture. Place egg yolks in with shredded chicken meat and chicken breasts. Place pan in oven and make deep deep crepe slits in center of chicken. Pour soup of mushroom soup and corn stew mixture over chicken, pressing in potato shells until rim of cavity is fully filled.
Heat oven to 400 degrees F (200 degrees C). Spread chicken with sausage mixture and stock. Place side up into rolling lightly greased baking pan. Turn oven laterally and bake in preheated oven for 10 minutes.
Stir sausage mixture into cream cheese; spoon into cavity of fried chicken breasts. Pour over orange and celery mixture. Return chicken to baking pan with aubergine mixture. Bundle each breast individually.
Bake uncovered for 12 to 14 minutes, or until chicken's exterior is very brown. Turn chicken over and let stand briefly in pan for 10 minutes. Dish with cranberry mixture, tomato/vegetable sauce mixture, twists of celery and dill, olives and pecans. Sprinkle top of breasts with glaze and paprika.
Season chicken with salt and black pepper and cook and stir all together for 10 minutes. Sprinkle apricot/pecans over chicken breasts. Serve hot or cold. Garnish with cherries and chopped tomatoes!