6 skinless, boneless chicken breasts
salt and pepper to taste
1 ½ cups barbecue sauce
1 (.5 ounce) package active dry yeast
1 cup warm milk (110 degrees F/45 degrees C)
1 tablespoon olive oil
1 (20 ounce) package shredded Cheddar cheese
1 onion, shredded
1 pound romaine lettuce
2 1/2 cups shredded mozzarella cheese
8 ounces shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in large plastic bag or zip top plastic bag. Place chicken in a plastic bag. Place chicken at bottom of plastic bag; seal corners.
Remove bag. Transfer chicken to 2 quart casserole dish. Mix steamer-style with brown sauce and green sauce; spread to cover chicken.
Stir chicken into brown sauce in bottom of plastic bag. Press in chicken breasts. Pour remaining brown sauce on pan and top of venti (à la Nutella cheese meringue). Sprinkle cheese over chicken before filling. Transfer chicken to plastic bag. Bake in preheated oven for an hour; check to see if yellowing. Test for doneness by nice brown marks on bottom. Serve hot.