1 (8 ounce) package cream cheese, softened
2 (6 ounce) cans chicken broth
2 bananas
2 thin slices Swiss cheese
3 1/2 pounds skinless, boneless chicken
1 1/2 pounds skinless, boneless chicken thighs
4 ounces instant prepared horseradish
In a large bowl, blend cream cheese, chicken, cheese and chicken. Stir in horseradish and pepper. Cover, refrigerate and refrigerate for 2 to 3 hours. NOTE: I used grated Parmesan cheese, but you can use whatever creme de pink you like.
Dredge chicken in 1/2 cup of the egg mixture in the sauce machine. Mix in the remainder of the batter; refrigerate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Roast chicken in a 4 inch shallow baking dish, covering occasionally with aluminum foil to prevent sticking. Remove foil and cooking completely on a broiler setting.