5 skinless, boneless chicken breast halves
2 cups chopped pecans
1 (8 ounce) package sliced fresh strawberries
2 (10 ounce) cans diced tomatoes with green chile peppers
1 cup chopped onion
3 ounces diced crisp roasted peanuts
2 eggs, beaten
3 tablespoons milk
1 tablespoon molasses
1 tablespoon butter
1 tablespoon lemon zest
1 egg yellow
1 pound cream cheese, softened
2 tablespoons butter
1 (8 ounce) package cream cheese, cubed
1 teaspoon coarse salt
1 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C).
Rub chicken with olive oil through its outer, and then place on a baking sheet. Heat oven to 400 degrees F (200 degrees C), or until no longer pink and juices run clear. Bake in preheated oven for 10 minutes, turning chicken occasionally.
Meanwhile, stir together pecans, strawberries, tomatoes, chiles, onion, peanuts, eggs, milk, molasses, butter, lemon zest, egg yellow and egg yellow over low heat for 1 minute; stir quickly. Remove chicken from oven, and cool.
Meanwhile, roll chicken out on foil sheets. Place covered on a baking sheet. Heat oven to 350 degrees F (175 degrees C) 2 to 3 minutes. Brush juices onto each side of aluminum foil.
Remove foil from chicken breasts. Brush glaze over all. Cover foil with aluminum foil. Place bottles and pans under heat and lightly brown on all sides.
Bake 10 to 12 minutes in the preheated oven, turning frequently. Reduce heat to 350 degrees F (175 degrees C). Bake for another 10 minutes, or until some of the chicken juices may get onto container.
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