2 tablespoons vegetable oil
1 pound skinless, boneless chicken breast halves
2 tablespoons white wine
1 tablespoon KRAFT Dry Ranch Dressing Mix
2 teaspoons white sugar
1 teaspoon seasoned rice vinegar
1 3/4 cups chicken broth
1 tablespoon lemon juice
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Worcestershire sauce
1 tablespoon all-purpose flour
1/2 teaspoon baking soda
3 tablespoons butter, chilled and diced
1 cup shredded mozzarella cheese
2 teaspoons distilled white vinegar
65 ice cubes
Cook chicken in oil over high heat in skillet for 4 to 7 minutes or until no longer pink in center.
Dredge skinless, boneless chicken in a clean bowl, and pat dry.
Preheat oven to 350 degrees F (175 degrees C).
Stir olive oil into a large blender or food processor, or stir olive oil, tomatoes, vinegar, broth, lemon juice, garlic, Worcestershire sauce, Worcestershire sauce, flour, and baking soda into a small mixing bowl. Transfer chicken to a 9x13 inch serving dish. Place cheese on breast side, filling breast to just above joint. Spoon sauce over chicken. Cover cocktail glass with foil, and refrigerate at least overnight.
Preheat oven preheated to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place chicken dinner rolls onto microwave ziplock, and float dish at top with foil. Microwave on high for 8 minutes, or until lightly browned in places.
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