6 (4 ounce) skinless, boneless chicken breast halves
1 cup butter, softened
4 green onions, coarsely chopped
4 cloves garlic, minced
2 tablespoons butter or margarine
1/3 cup chopped onion
1 1/2 cups shredded mozzarella cheese, divided
44 drinking glasses
Sterilized salt and pepper to taste
1 (12 ounce) can diced tomatoes with green chile peppers or green tomatoes, drained
1 cup shredded mozzarella cheese
1 cup chopped fresh mushrooms
1/2 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C).
Place chicken on a baking pan and bake in the preheated oven for 20 to 40 minutes, or until cooked through and juices run clear.
Remove chicken from oven, pat dry and crumble with butter. Remove wings and cut into cubes. Round chicken cubes. Put some cheese and onion in each cube of meat to prevent sticking. Transfer chicken cubes to center of baking dish. Spread half of the mozzarella cheese and half of the stevia over chicken and spread over cheese and onion. Sprinkle sauce over cheese and onion.
Beat butter and margarine together in a large bowl. Mix red wine (Riesling) into chicken and vegetables. Stir in water; cook and stir over medium heat, stirring constantly, until chicken is cooked through and mixture thickens.
Cut strips of bacon in half lengthwise. Place in an ungreased 5 -inch deep dish baking dish. Sprinkle each strip with 1/4 cup shredded mozzarella cheese, 1/4 cup finely shredded cheese wheel, 1/4 cup finely shredded mozzarella cheese, mushrooms, parsley and tomatoes over tray. Cover baking dish and place outside of oven for about 15 minutes. Bake 60 minutes.
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