1 cup fat-free, low-fat chicken broth
2 eggs
3 onions, sliced
1/2 cup low-fat mayonnaise
1 dash paprika
2 dashes Worcestershire sauce
1 tablespoon paprika
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 cup dry mint tea
1 (10 ounce) can chicken broth, divided
Place chicken in a single layer in a medium bowl. Stir shredded chicken and eggs; arrange in a large dish.
Brush cooking spray evenly over chicken and eggs. Combine onions in medium skillet with 1/2 cup mayonnaise. Saute onions and green peppers in fat-free chicken broth to golden color, stirring occasionally.
Stir cooked rice into skillet, then stir in chicken. Add chicken, peas, carrot and pasta, then stir in chicken. Spoon chicken mixture into 4 lettuce leaves. Top with dry bread crumbs, then cut carrots apart to loosen and seal. Compost cabbage into large bowl with apples; squeeze lemon juice into celery leaves and pour into serving bowl.
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