1 tablespoon vegetable oil
1 cup chicken broth
1 onions, cut into 1/2-inch slices
2 teaspoons paprika
2 teaspoons chicken bouillon granules
6 boneless chicken breast halves, skin removed
2 tablespoons butter, melted
1 (3 pound) whole chicken
1 (10.75 ounce) can condensed cream of chicken soup
salt to taste
1 tablespoon paprika
1 pound mozzarella cheese, cut into 1/2-inch squares
Sprinkle oil, chicken broth, onions, paprika, chicken bouillon, chicken breasts, and butter on top of a heavy wooden spoon. Wet hands and flip plates. Place 12 chicken breasts on plates. Cover, and let stand overnight. But do not allow to marinate before cutting into chunks.
In a large bowl mix cream cheese and sliced mozzarella cheese. Spread mixture across chicken breasts. Place 2 tablespoons butter or margarine over the center of each chicken breast and sprinkle with salt. Roll chicken breasts in the butter mixture. Place under the mashes and refrigerate for 24 hours (this dampens the cooking and makes the chicken less tender).
Preheat oven to 350 degrees F (175 degrees C).
To make the mashes: Spread chicken mixture on a platter. Place 3 coated chicken breasts on top of each other. Spoon chicken mixture over each breast, and add mozzarella cheese.
Bake at 350 degrees F (175 degrees C) for 1 1 hour. Remove the broiler when vegetables are tender.