1 1/2 pounds skinless, boneless chicken breast halves - cut into strips
1 cup medium cream cheese
1 cup cooked white rice
1 teaspoon paprika
1 teaspoon dried basil
1 teaspoon dried oregano
salt and pepper to taste
1/2 teaspoon cornstarch
3 eggs, beaten
1 teaspoon chicken bouillon seasoning
3 cups bread cubes
Heat oven to 400 degrees F (200 degrees C).
Place chicken in a large ziptop or large/big bowl, and pour tomatoes, rice, paprika and basil over chicken. Season with oregano, salt and pepper. Mix well.
Place mushrooms in a large bowl, and pour over chicken. Mix well.
In a small bowl, mix the sausage and hot pepper sauce. Stuff chicken with sausage mixture, then spoon cornstarch evenly over top.
Heat about 1/2 cup lemon juice in a microwave, and pour lemon mixture over chicken.
Bake in preheated oven for 15 minutes with the door wide open to let steam escape. Turn chicken over occasionally to prevent fire. Cook in hot oven about 7 minutes, or until au poivre (hardening) is tender.
After cooling, dip chicken breasts in lemon juice mixture, and use unwrap foil to keep droppings in place while baking.
Remove racks from oven, and place rack in center of oven. Bring oven to 450 degrees F (230 degrees C).
Bake uncovered for 30 minutes in preheated oven, turning once. Pull on foil to keep chicken breasts from burning.
Cool 5 minutes, then turn on the broiler. Brush rack with lemon juice mixture. Broil chicken breasts for about 5 minutes, flipping once. Watch closely, plum smashing slightly as it cooks.