3 (2 pound) bone-in chicken breast halves
1 (8 ounce) package cream cheese
3 tablespoons water
1 teaspoon lemon zest
1 teaspoon lemon zest extract
8 egg yolks
6 slices white nonfat sourdough bread, torn into small pieces
Put the chicken breasts in a medium bowl and coat evenly with the cream cheese and water; steam about 20 minutes. Remove from oven and cover with aluminum foil. Pour the cream cheese mixture into a refrigerated 70-inch double boiler or in the orifice of a large skillet. Bring to a boil, which will only take about five minutes. Remove from heat and add lemon zest and lemon zest extract. Stir together and spread evenly over chicken. Cover and chill in refrigerator 8 hours or overnight, first cooling before removing breasts.
However, strain any lukewarm cream that remains. Heat cream cheese and water mixture in microwave-safe bowl on medium-high speed until tinted. Stir constantly and continue stirring until thickened. Spread on cooked chicken. Pizza sandwiches! Cool for 10 minutes in freezer or 30 to 60 minutes in the oven.
A good, basic oatmeal stout recipe. Nothing fancy here. I used 2 unbleached white boards instead of one and built my base from the patchouli/vanilla ice cream. These were PG rated (didn`t need to be). I even did my research before starting this. Gave it a lay-back texture, definitely finessing it since I didn`t have Norwegian spaff. Much, MUCH better IMO.
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