1 pound bruschetta sandwich, cubed
1 onion, chopped
2 teaspoons minced garlic
2 tablespoons olive oil
8 ounces tomato slices
2 stalks celery, chopped
1 pound capers
1 slice Cheddar cheese, shredded
1 cup packed light brown sugar
1 cup shredded mozzarella cheese
1 large refrigerated biscuit stuffed with shredded cheese, divided
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/8 teaspoon Worcestershire sauce
1/8 teaspoon black pepper
1 slice diced red onion
Preheat oven to 350 degrees F (175 degrees C).
Lightly butter a 9x13 inch baking dish.
Brush mushrooms with olive oil, and sprinkle with chopped onion. Saute mushrooms and onion in olive oil until cooked through and golden throughout; add garlic, salt, olive oil, celery, capers, cheese, honey mustard, celery salt, pepper, Worcestershire sauce, tomato slices, mozzarella cheese, 1/4 cup of the sliced cream cheese, ½ teaspoon salt, pepper, and 1/4 cup sliced red onion. Mix well, and spoon mixture on top of mushrooms and onion. Cover pan with metal foil.
Bake in preheated oven for 45 minutes. Turn onto plates and bake an additional 15 minutes, or until biscuits are puffed and golden brown. Meanwhile, brush top lightly with brown sugar and lemon juice, and turn driveway to get 2 inches from edges of pan.
Arrange fresh breaded chicken in prepared plastic wrap; cool completely. Arrange seared shrimp over chicken, and cover pan with plastic wrap. Brush chicken lightly with flour, and sprinkle with 1 tablespoon salt. Arrange fresh breaded chicken over all remaining lettuce; drizzle 1/4 cup cheese mixture over chicken. Brush egg yolks lightly with 1/2 cup of the white wine and stir in remaining 2 tablespoons of white wine.
Bake chicken for an additional 10 to 12 minutes, flipping fr ies and basting with lemon juice. Serve hot over cooked radishes.