Nacho Cheese Chicken Recipe

Directions

Place the lettuce and onion in a large glass dish or bowl. Pour vegetable oil over the vegetables, and sprinkle with Italian seasoning, salt, garlic powder, Italian seasoning, basil and margarine. Cover, and refrigerate 15 minutes.

In a slow cooker, place the cooked salad ingredients. Mix together well.

In a medium skillet, heat 1 tablespoon of oil over medium heat. Place a large end of the lettuce leaf on the bottom portion of the skillet. Crack open the blackened seeds, and spread them out on top of the lettuce leaf. Roll out the green pepper seeds, and place them onto the bottom of the skillet. Toss the egg white with lemon juice, and pour over the greens.

Repeat the first five steps of the preparation, but this time with the cream cheese. Place the cream cheese package over the cream cheese, and spoon the cream cheese mixture over the cream cheese mixture. Roll the red onion and green pepper into half strips, and cut the green pepper into thin strips. Place the lettuce leaf sides down in the dish. Place the eggs over the cream cheese mixture.

Cover bowl with plastic wrap, and refrigerate 8 hours.

While the green tomato rolls baking, heat 2 tablespoons margarine in a large skillet over medium heat. Brown the chicken strips, and remove skins from the bones. Dig in the flour to make a roux.

Heat 2 tablespoons of oil in a large skillet over medium heat. Place the chicken strips in the oil and fry until golden, about 5 minutes. Drain on paper towels.

Stir the cream cheese mixture to make a roux. Beat in 1/4 cup of white sugar and salt, then gradually stir in the garlic powder, 1/4 cup margarine, cream cheese and chives. Fold in the cooked lettuce, spinach, chives and cooked chicken strips. Transfer mixture to a serving bowl. Serve with tortilla chips.