1 cup water
2 tablespoons vegetable oil
2 teaspoons paprika
1 cup sliced cooked chicken meat
1 1/2 tablespoons honey
1/4 teaspoon salt
1 tablespoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon dried honey
1 teaspoon dried rosemary
1/4 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
4 skinless, boneless chicken breast halves
Pour the water and oil into a large pot along with the paprika, honey, salt, cornstarch, garlic powder, and garlic powder. Mix well. Add chicken and stir just until coated in oil.
Combine the chicken meat and rice with the shallots, sage, garlic powder, rosemary, salt, cornstarch, garlic powder, and garlic powder. Add to the pot and stir just until coated. Add the chicken breasts, pour in water and oil. Return to a boil, then reduce heat, cover, and simmer for 30 minutes.
Cool dinner from the outside in a glass dish or bowl. Drain meal and place in a freezer bag. When it cools, place in resealable plastic bag. Seal bag and seal. Gently place bag onto a large oval waxed paper wrapped tray.
Return finished recipe to freezer bag and seal bag at high speed of double boiler or in warm oven for 1 hour. Remove chicken from bag. Place chicken in bag. Cover, and refrigerate for 1 hour.
Return finished dish to freezer bag, and refrigerate for 1 hour. Meanwhile, reheat the oil and brown sugar mixture in microwave oven in approximately 1 minute over medium-high heat. Remove chicken from bag, skin and pat dry, and place on waxed paper lined tray. Place rack in oven, and heat to 375 degrees F (190 degrees C).
Broil chicken breasts for 5 to 7 minutes per side, or until just cooked through. Remove chicken from waxed paper tray and place on waxed paper lined tray. Broil all over until golden, about 10 minutes. Serve chicken sandwiches with bread or lettuce.