1/2 cup butter, softened
2 tablespoons all-purpose flour
1 tablespoon brown sugar
1 cup dry bread crumbs
1 teaspoon salt
1/2 cup milk
1 egg, beaten
1/2 red bell pepper, seeded and chopped
1 bunch shred parsley
1 cup chopped onion
1 cup shredded French into marinara sauce
6 skinless, boneless chicken breast halves, cut into 1 inch cubes
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix butter with flour and sugar. Press mixture into the bottom and 2 inches up the side of an 8x8 inch baking dish. Sprinkle top with brown sugar and salt over butter mixture.
Place prepared buns in a baking dish or cupcake pan. Bake in preheated oven for 60 minutes with chicken taron, bell pepper, parsley and onion. Do the same with mushrooms. Allow chicken to cool slightly, stirring occasionally.
While chicken is broiling, combine red pepper, parsley and onion in a medium bowl; mix well. The mixture will help the chicken cook and absorb flavor in sauce.
Brush chicken with milk mixture and cook briefly.
Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake chicken uncovered for 4 to 5 minutes, turning once, then uncovered. The chicken will have chicken juices and juices will run clear. Fill chicken with sauce and sprinkle with Parmesan cheese. Let the chicken cool at room temperature. Dry bread crumbs and serve warm on ham or on the side of fish.
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