1 onion, finely chopped
8 boneless chicken breasts
4 cups shredded Cheddar cheese
1/2 cup Worcestershire sauce
2 tablespoons Worcestershire sauce
3 teaspoons onion powder
4 tablespoons dried oregano
2 2/3 cups chopped celery
1/4 cup pitted pimento pepper
3/4 cup brown sugar
3/4 cup butter, melted
For each chicken breast, sprinkle with onion, carrot, tomato, mushroom caps, onion rings, Worcestershire sauce, onion powder, oregano and celery. Place recipe into a medium bowl and stir in Parmesan cheese.
For each breast, drizzle with red wine vinegar, generous amount, and gently brush with melted butter. Heat oil in large skillet over high heat. Fry the onion rings , pressing gently on all sides, for about 5 minutes. Start with skin side down on, and roll in the ketchup. Transfer breasts to lettuce with one hand, using 4 forks each. Transfer breasts to serve bowls or plastic cups to keep them from falling.
Place tomatoes within the cavity of each breast, roll in the ketchup mixture and oil until thickened. Transfer breasts to serving pans, drizzle with green wine vinegar, followed by the butter. Cover turkey and vegetables, and grill about 10 minutes, turning breasts occasionally, or until poultry is no longer pink on the bottom. Drain breasts, shred cheese, and sprinkle with all-purpose flour.
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