2 pounds skinless, boneless chicken breast halves
4 nonfat slices bacon
8 slices extra-large Swiss cheese
2 tomatoes, chopped
1 red bell pepper, chopped
2 tablespoons chili powder
1 tablespoon cornstarch
1/2 tablespoon lemon juice
1 (2 ounce) package dry onion soup mix
1 (10 ounce) can sliced mushrooms, drained
1/3 cup shredded mozzarella cheese
1 1/2 cups milk
1/4 cup chopped fresh basil
1/2 cup chopped red onion
1 (15 ounce) can cottage cheese
1 (12 ounce) package cream cheese, softened
1 teaspoon baking powder
1 teaspoon vegetable oil
2 eggs
1 teaspoon honey
1/2 cup Parmesan cheese
Slice skin off the chicken pieces and cut each piece into 12 pieces. Place each piece into the cavity of a chuck roast (or an empty pie plate or container). Press bacon grease all over the chicken pieces, adding 1/2 inch layers to the bottom of pan. Turn the chicken pieces over, leaving the grease in place. Pour bacon grease over the chicken as well as your choice of meats, then sprinkle with cheese and bacon. Cover pan and refrigerate at least 1 hour to marinate.
Preheat oven to 450 degrees F (230 degrees C).
Bake chicken breasts uncovered in preheated oven for about 45 minutes. Remove breasts from oven and stir in garlic, onion and bacon. Bake for 20 to 30 minutes, bringing to a boil.
Remove chicken from oven. Cover pan and cook on rack for 10 minutes, turning occasionally, until chicken is no longer pink. Remove chicken breasts from oven and place on racks to cool. Combine mushrooms, cheese, bacon grease, green beans, cream cheese, baking powder, oil and eggs; pour over chicken and sprinkle with basil and red onion. Cover, seal and refrigerate at least 1 hour before serving.