4 skinless, boneless chicken breast halves
1 (1 ounce) package ranch dressing mix
2 (2 ounce) cans chicken of the woods
2 (3 ounce) cans chicken bouillon, crushed
1 (1 ounce) package garlic mustard
1 (1 ounce) package cream cheese
1 (1 ounce) package frozen hash brown rice
1 (1 ounce) package cream cheese, diced
1/4 cup chopped onion
salt and pepper to taste
Place chicken in a small saucepan with enough water to cover, and place the pan on the grill. Cook over medium high heat until no longer pink, about 15 minutes. Drain, and place in a large bowl. Brush dry with a wet cloth and let cool slightly.
Dissolve ranch dressing in a small saucepan and microwave on high for 1 minute. Stir in chicken and stir in. Season with lemon zest, salt and pepper and stir to coat.
Bring a large pot of lightly salted water to a boil. Add chicken and cook for about 7 minutes. Reduce heat to medium-low, and cook for 5 minutes more, stirring constantly. Remove chicken from broth, drain, and discard liquid. Discard skin, bones, and juices inside the chicken.
Remove skin from chicken and cut in half to form a cavity for stuffing. Stuff each breast with a cup of chicken gravy, reserving the skin and stuffing.
Combine chicken gravy with 1/4 cup red wine. Spread in cavity of chicken breast.
Fry chicken breasts in 4 tablespoons of oil in a large skillet over medium heat. Brown on both sides; drain on paper towels. Serve chicken on chicken strips for dipping.