7 fresh skinless, boneless chicken breast halves
1 large spinach. cut into 1/2 inch rounds
2 red bell peppers, sliced and thinly sliced
1 (8 ounce) package frozen mixed vegetables, thawed
1 (8 ounce) package cream cheese, softened
1 cup chopped onion
1 cup white wine
1 teaspoon packed light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon dried rosemary
1 1/2 cups finely chopped celery
1 cup tomato juice
1 (8 ounce) package mayonnaise
3 tablespoons tomato paste
2 tablespoons dried parsley
Place chicken, spinach, peppers, mixed vegetables, chicken bouillon, cream cheese, onion, white wine, brown sugar, baking soda, cornstarch and baking powder in large bowl. Place chicken mixture in ice cream maker bowl.
Place red pepper on each chicken breast, skin side up. Place celery and bell pepper halves on each side of chicken breasts. Place orange peel on chicken breasts. Place tomatoes in tomato sauce. Roll slices of chicken into 1/4 inch balls. Place celery and bell pepper halves on chicken breasts. Place celery and bell pepper halves on chicken breasts. Place celery and bell pepper halves on chicken breasts. Place onions over chicken breasts.
Place vinegar in small skillet and whisk over medium heat 10 minutes, stirring occasionally, until thickened.
Transfer chicken mixture to a large mixing bowl. Arrange chicken on all sides in the bowl. Stir egg yolks in 1/2 cup of chicken mixture, scooping mixture into bottom of bowl. Place spinach mixture on all outside of chicken breast halves.
Return chicken breast halves to bowl with the sauce. Repeat with remaining ingredients.