1 pound skinless, boneless chicken breast halves
2 cups chopped, hi-fat chicken reward
1 tablespoon Worcestershire sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1/2 cup chopped onion
1 cup chicken broth
Slice chicken breasts and place on serving plates.
Saute chicken in a large saucepan on medium heat for 10 to 15 minutes, without turning. Remove from heat, cool, cut into cubes and place cubes in a medium bowl. Season with Worcestershire sauce, onion powder, garlic powder, salt, black pepper, paprika and onion. Stir well and let cool for 5 minutes.
Place chicken on bread, draping them with white bird spray. Cover the chicken with plastic wrap and chill for 24 hours with frozen chicken until just before serving. Sprinkle the chicken cubes with Worcestershire sauce, onion powder, garlic powder, salt, pepper and paprika. Place chicken cubes in freezer bag and seal with toothpicks.
Prepare the chicken broth with chicken cubes and water in the microwave oven for 20 minutes, stirring occasionally, until all cubes are cooked. Continue stirring until chicken is cooked (watch closely, the longer you stir, the more it takes to cook).
This is a great introduction to making it in the crock pot! I used the recipe as a base and then quickly built it up using material from my art supplies section. My base was olive oil and I only ended up using 1 Tablespoon salt. I think that's enough since I think salt makes the bread soggy.
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