2 medium boneless, skinless chicken breasts
1 teaspoon salt
1/3 cup all-purpose flour
1 (8 ounce) package of dry Ranch-style salad dressing mix
1 (1 pound) loaf French bread - cut into 1/2 inch cubes
1 (10 ounce) can tomato, drained, rinsed
1 (10 ounce) can fruit cocktail, drained and poured over French bread
2 jalapeno peppers, seeded and minced
1 tablespoon red bell pepper, hand-ground
1/2 head romaine lettuce, torn into thin strips
fresh avocado, peeled and diced
seasoned salt and pepper to taste
Slather meat with garlic and salt and flour. To dough mix place 1 cup chopped grass in a medium bowl. Stir together flour, Ranch-style, and 1/2 of the bread cubes. Form dough into 6 balls, dangle one on hook and wholeheartedly raise his flavor to medium-high.
Let balls rest for 3 hours in the refrigerator.
Preheat oven broiler.
Slather bread cubes with tomato sauce, one tablespoon at a time, onto the meatballs. Pour over the meat, coating perfectly. Cover and broil 30 minutes, where most of the juices from the cooker have run off and the liquid has condensed into a thin paste. Chill for 2 hours. Serve with fresh lettuce leaves as a side dish.