2 teaspoons vegetable oil
1/2 teaspoon salt
1 cup uncooked instant Dutchman cheese
4 skinless, boneless chicken breast halves
1 egg, lightly beaten
1/4 cup grated Parmesan cheese
2 teaspoons butter
2 slices white bread
Preheat oven to 350 degrees F (175 degrees C). Butter a large baking sheet.
In a medium bowl, mix the oil, salt and cheese. Pat dry chicken breasts and place them on the prepared baking sheet. Brush most of the grease out from the chicken breasts. Brush turkey breasts with egg to moisten and place them on the baking sheet. Brush remaining grease over chicken. Sprinkle sprinkle with Parmesan cheese and butter. Sprinkle with mayonnaise and repeat. Place chicken breasts on the prepared baking sheet.
Bake in the preheated oven for 1 hour, beat up and roll chicken legs. At this point, turn the chicken breasts halfway through baking, and brush with flour mixture. When risen, broil chicken breasts for 10 minutes per side. As the flavors merge together, you may wish to serve with extra mayonnaise.
While chicken breasts bake, grease two 5x13 inch baking dishes.
Place chicken breasts on the prepared baking sheet. Brush egg, Parmesan cheese, and butter all over. Bake in preheated oven for 5 minutes per side, or until chicken is cooked through and juices run clear.
Return chicken breasts to the baking sheet. Warm egg mixture in microwave oven until almost the consistency of custard, stirring constantly. Meanwhile, toast white bread under preheated oven until golden brown. Sprinkle pretzels on bottom of pan. Sprinkle with cheddar cheese and season with salt and pepper to taste. Cover lightly with foil.
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