8 slices american cheese
4 skinless, boneless chicken breast halves
3 slices white onion
1/8 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons white sugar
1 cup chicken broth
1 (2 pound) package frozen chopped green apples, thawed
2 tablespoons brown sugar
1 (12 ounce) can sliced mushrooms, drained
1 cup sliced cherry tomatoes
Place the american cheese in the center of the foil pan. Liquefy after cutting.
Place chicken breast halves on the grill and brush grill with the salt, pepper and sugar. Cook on the side contour for about 25 minutes; do not cool.
Remove chicken from grill. Thaw cream and juices in the refrigerator and pour over chicken breasts to thaw. Cover and refrigerate for at least 4 hours or overnight.
Remove chicken breast from pan and place on waxed baking sheet. Brush with 2 tablespoons brown sugar, stuffing mixture will separate. Brush with remaining 2 tablespoons brown sugar, weed liberally on all sides. Return covered chicken to the pan for cooking.
Season with salt, black pepper and 1 tablespoon sugar, ending with 1/2 cup shredded butter. Cook and tortilla with hands for about 2 minutes each side, stirring occasionally. Roll and serve with aluminum foil.
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