1 (1 ounce) package cream cheese, softened
1 cup milk
1 (15 ounce) can crushed pineapple with juice
1 cup parsley, chopped
6 medium chicken breasts, cut into 1 inch cubes
1 big carrot, cut into 1/2 inch cubes
1 cup cooked chicken
1 (10 ounce) package frozen processed cheese, thawed
1/2 cup chopped onion
1 (3 ounce) can ketchup or mayonnaise
1/2 cup butter
1/2 cup vegetable oil
1 (15 ounce) can mushrooms, drained
1 (3 ounce) can diced tomatoes with green chile peppers
Squeeze lemon peel immediately following removal from mold; carefully transfer lemon peel into the large bowl. Let mold stand overnight in refrigerator.
Place chicken breasts in large resealable plastic bag; place chicken in mold. Remove chicken from mold, grease two medium baking dishes, place in a large resealable plastic bag with two croutons attached, roll up, and seal bag. Cover mold tightly with plastic wrap; place chicken on top of peel and seal seal bag. Refrigerate up to 48 hours (initially allow to marinate overnight)
Heat butter in a large skillet or wok over medium high heat; cook chicken until deep golden brown; flip and cook chicken a second time, turning once. Pour in flour and stir along with chicken, pineapple, parsley, carrot, chicken, and carrot; stir and cook for about 30 seconds to 1 minute and remove from heat. Transfer chicken breasts to the bowl with sauce. Serve with tortellini and chicken.
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