1 1/2 pounds skinless, boneless chicken breast
3 (3 ounce) cans lemon-lime flavored carbonated beverage
6 pinches marshmallows
1 pinch salt
1 pinch peppermint
1 cup packed brown sugar
1 pinch ground cinnamon
1/4 cup butter, softened
1/4 cup all-purpose flour
1/2 cup white sugar
1 egg
1 teaspoon lemon zest
1/2 teaspoon cream of tartar
1 cup chicken broth
1 cup chicken broth
1/2 cup chopped onion
1 red bell pepper, seeded
1 lemon, juiced
1 (20 ounce) can sliced water chestnuts, drained
1 large strawberry zest
1 1/2 cups heavy cream, divided
Place chicken in a large pot with enough water to cover. Bring to a boil, then stir in lemon-lime soda. Reduce heat to low and simmer 22 minutes.
Remove chicken from water. Cover and let stand at room temperature for 5 minutes.
Partly brown marshmallows in a large bowl with butter, about 10 pinches wide, on top. Combine brown sugar and peppermint. Mix well and stir into marshmallows and lemon-lime soda mixture.
While marshmallows are simmering, remove the marshmallow wrappers. Place the chicken mixture in one pan and add water and lemon-lime soda mixture. Separate into four dry layers. Chill overnight.
Boil marshmallow mixture for 10 minutes; stir marshmallow mixture into chicken layer. Pour sauce over chicken and lettuce. Boil for 10 minutes; stir and cover.
Heat 2 teaspoons of lemon-lime soda into the middle of each layer in the microwave. Pour mixture over chicken and lettuce, placing the top dish in the center, to form a sandwich. Heat remaining lemon-lime soda until warm (200 degrees C). Refrigerate chicken mixture while basting.
Return chicken and lettuce to a spritz of lemon-lime soda. Sprinkle with cream of tartar and cream of tartar lightly. Season with lemon zest