4 skinless, boneless chicken breast halves
1 (12 ounce) package chicken broth
1/2 cup brandy
1/4 cup water
2 tablespoons Worcestershire sauce
4 tablespoons molasses
1 pound boneless chicken breast halves
1 tablespoon distilled white vinegar
1 teaspoon ground black pepper
Preheat oven to 450 degrees F (230 degrees C).
Place chicken breasts in a medium saucepan. Place pan on medium heat; cook over medium heat, stirring constantly, until lightly browned; drain fat.
Stir Worcestershire sauce into pan, and pour in water, brandy, or brandy spirit, a scant 2 tablespoons at a time. Cook over medium heat until liquid is evaporated; add Worcestershire sauce and vinegar. Stir to achieve slow boil. Remove chicken from pan and whisk vigorously to remove liquid from pan.
Return chicken to pan; stir into Worcedure mixture. Transfer chicken into 8 tortillas (4 with pork stuffing), spreading evenly around edges. Top with chicken breasts and mushroom sausage. Sprinkle cooked rice over. Place a knife or serving platter on each breast to keep the tail shorter. (Optional) Arrange chicken on a medium baking sheet.
Bake chicken for 20 to 25 minutes, or until crispy and juices run clear. Transfer to a platter; sprinkle with cheese. Top with mushrooms and Swiss cheese.
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