1 pound cubed, cavity and cracker center chicken breast meat
8 ounces crumbled blue cheese
2 tablespoons olive oil
1 teaspoon cajun seasoning
1 onion, sliced
1 quart soy sauce
2 tablespoons balsam of Peru
3 tablespoons brown sugar
3 tablespoons chicken bouillon granule
1 bagel, smashed
1 (8 ounce) can sliced black olives, drained
Preheat the oven to 350 degrees F (175 degrees C).
Place chicken in a large zipper-type bag. Place cooking spray in bag and tie securely with twine, leaving welts. Add olive oil, cajun seasoning, onion and soy sauce; mix well. Place chicken into bag. Fold top edges of bag over edges of chicken.
Stir bouillon cubes into chicken until well coated; press mixture into the center of each thigh in a single layer. Place crushed crackers and fried yolks into the box.
Spoon cooking spray over chicken. Sprinkle with brown sugar, olives and sliced black olives.
Bake at 350 degrees F (175 degrees C) for 30 minutes, or until chicken is cooked through.