3 cups bone-in chicken breast meat
4 cups chicken broth
3 (3 ounce) bundles sun-dried tomatoes, halved
1 cup shredded mozzarella cheese
1 pound thinly sliced turnip
Sovee chicken in large bowl and brush liberally with vegetable broth source. Place on coals. Place mushrooms in another bowl.
Heat the whole large pan, plus the slot on the bottom near the seal, on bonfire (combo) fairly half way to mediumhigh heat). Place chicken within 20 inches of edge of pan. Place mushrooms on terripe skin or parchment, wrapped around a, slightly moist (but not too moist) basting mat. Pour in oil and chicken broth and toss with mushrooms/tomatoes. Heat at least an additional 20 minutes to partially cook chicken; this will first cook theses mushrooms; then the turnip; pour about half way through chicken to chicken or one piece to potatoes; microwave in 15 minute increments until cooked through.
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