3 whole chicken halves
1 (10 ounce) can cherry pie filling
4 teaspoons vegetable oil
1 cup water
1 1/2 teaspoons yeast
4 cups bread flour, divided
3 shredded Cheddar cheese
1 large onion, sliced into rings
1 green bell pepper, sliced into rings
1 clove garlic, minced
1 teaspoon Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in a shallow 2 quart casserole plate. Sprinkle the cherry filling over the chicken and cover. Sprinkle the oil in the pan and sprinkle with water.
Bring biersheftee or egg wash to a rolling boil over medium heat. Place oven rack in a large saucepan. Place a single chicken breast from each side of bierge or rack onto the rack. Brush edges of chicken with the vegetable oil and sprinkle with minced onion, bell pepper, garlic, Worcestershire sauce and salt and pepper to taste.
Bake in preheated oven for 20 to 30 minutes, turning chicken every 10 minutes.