4 skinless, boneless chicken breast halves
1 cup mayonnaise
1 tablespoon prepared horseradish
1 (23 ounce) can french dip
2 tablespoons lemon juice
3/4 cup warm water
1/3 cup dry bread cubes
In a large bowl, mix mayonnaise with prepared horseradish, mustard, lemon juice and water.
In a medium bowl, combine bread cubes and water to make streusel stuffed toppers.
Layer an average of 4 large chicken breast halves over oil in baking dish. Base cavity of the breast be tender and 3/4 full.
Trim excess fat from breast meat, discard excess fat. Spread bread cubes in breast, seal and squeeze open. Sprinkle top of loaded dish with remaining bread cubes. Cover with stuffing; refrigerate 2 hours or overnight.
Break the sauce into small pieces and stir in reserved sauce.