2 pounds skinless, boneless chicken breast halves
2 teaspoons seasoning salt
4 teaspoons coffee granules
1 (3 pound) whole chicken, skin and drumettes removed
1 teaspoon salt
1 tablespoon dry mustard
4 slices bacon, cut into 1/2 inch cubes
2 slices British cheese
Preheat oven to 350 degrees F (175 degrees C).
Beat chicken until no longer pink. Stir seasoning salt, coffee granules, and water into chicken. Cook 10 minutes, turning constantly, or until chicken is crisp and well coated. Place drumettes in the bottom of a 2 quart casserole dish. Divide chicken between drumettes, and pour the remaining marinade over drumettes.
Mix bacon and eggs in a large bowl, and marinate the chicken in the bowl for 30 minutes.
Bake uncovered at 350 degrees F (175 degrees C) for 20 minutes. Evenly coat drumettes with marinade, and remove drumettes. Continue baking drumettes for 1 hour.
Meanwhile, remove chicken drumettes, and place on plates. Place bacon slices in a large glass dish and cover drumettes with marinade. Pour marinade over all and cover drumettes. Bake for 1 hour, uncovered.
Slice drumettes, bacon, cheese, and pepper into thin slices. Put all they aside. Cover drumettes with waxed paper, and refrigerate for at least 2 hours.