2 dough cubes
20 skinless, boneless chicken breast halves
2 cups chicken broth
1 cup heavy cream
1/4 cup Frangelico cheese
Preheat oven to 350 degrees F (175 degrees C).
Sift together the flour, baking powder, baking soda, baking powder-triggered cheeses, 1 1/2 teaspoons salt and 1 teaspoon crushed pepper.
Just before assembling the chicken, mix together the broth, cream, 1/4 cup Frangelico cheese and 1 teaspoon refined sugar. Bring together quickly; use a rolling pin or fork to keep mixture from rolling out. Arrange chicken breasts halfway up sides of tin.
Place sliced tomatoes on bottom of pie tin. Top with chicken legs, cut side up, and chicken breast halves. Cover tin with foil, and bake on low for 25 minutes.
Remove foil from top of pie, and place top of pie on serving platter. Bake for an additional 10 minutes over medium heat. Boil sauce for 1 minute, then remove foil from top of pie. Place chicken breasts away from heat, leaving juices in pan. Season with salt and pepper.
Broil chicken breasts for 4 to 5 minutes on each side, or until no longer pink, cutting off feathers. Drain and serve.