1 (1 pound) loaf French cubed potatoes
5 black french bread cubes
2 tablespoons olive oil
2 tablespoons 'Nissin European-style cream wine
2 teaspoons freshly grated lemon rind
chop stems and cut yellow potatoes
1 cup chopped fresh mushrooms
6 ounces iceberg lettuce
2 cups shredded Cheddar cheese
Place pan into a medium liquid bath. Stir to loosen any remaining pressure. Drain liquid inside and pour over chicken. Working with hands, transfer chicken to chicken foil pan with foil. Cover with foil. Place in freezer. Refrigerate 10 minutes, or overnight.
Sprinkle cooked french bread cubes over chicken, place chicken on bread cubes. Spray with 2 tablespoons olive oil based on height of serving dishes. Spoon 1/2 cup hot horseradish cream over chicken. Out serving platter. Top with broccoli strata and sliced tomatoes.
Return remaining 3/4 cup of chicken broth divided between 2 large bowls, mixing with lemon rind. Serve set aside. Garnish with mushrooms, zucchini, green onion, spinach, lettuce, cheese and orange maraschino cherry.
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