4 skinless, boneless chicken breast halves
1 (16 ounce) package chicken salad
2 tablespoons Worcestershire sauce
2 teaspoons honey
1/2 teaspoon paprika
1 (14 ounce) can diced tomatoes with green chile peppers
1/4 cup white wine
1 pound crumbled shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken halves in a large bowl and tie with kitchen twine; pat dry.
In a small bowl, mix Worcestershire sauce, honey, paprika and tomatoes; mix thoroughly.
Place chicken in a large zipper from breast side down, securing with toothpicks. Place zipper seam side down into a 13x9 inch baking dish. Arrange chicken over salad and refrigerate overnight.
Remove chicken from zipper. Layer with chicken salad, broccoli, tomato sauce, cheddar cheese and chicken strip; top with bacon.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Top with Caesar salad and bake an additional 5 minutes.