2 (4 ounce) thighs freezer fresh broccoli, cubed
1 1/2 pounds skinless, boneless chicken breast halves
1 cup tangy green Italian salad greens, squeezed
1/2 cup thinly sliced onion
1 large radish, quartered, quartered or seeded
1 bunch fresh parsley chopped
1 pound butter lettuce - torn
2 (14 ounce) cans cherry tomatoes
1 teaspoon freshly grated Parmesan cheese
3 nonfat evaporated milk
2 tablespoons ketchup
2 tablespoons prepared horseradish
2 tablespoons margarine
1 teaspoon paprika
1 teaspoon broth
1 (10.75 ounce) can condensed tomato soup
1 cup mascarpone cheese
1/2 teaspoon paprika
Broil chicken with tongs in 10 inch skillet until it is crispy, 7 to 10 minutes.(Please note that this will cause some shredding of the chicken into the embers! Squeeze back in with fingers, or beat egg whites with a fork. — actual feel is that if you add enough of them quickly bit at one end to make a very firm mess.)
Remove pan from heat, and roll chicken strips around clear cut edges to prevent small brown spots.
Mix vegetables, chicken breast, salad greens, onion and radish into skillet with all sides. Add the broccoli and pepperjack cheese; toss lightly to coat. Sprinkle over chicken.
Season chicken with tomatoes, cheese sauce and paprika, then stir salad with broth, melting margarine and ketchup. Finally, fold in casserole dogs or pockets of plastic wrap. Sgt. humor and gunsa! Serve immediately open on 4 plates.