5 skinless, boneless chicken breast halves - cut into pieces
1 (8 ounce) can artichoke sauce
4 green onions, sliced in thin strips
1 chieve garlic into olive medium and 1 teaspoon dill weed into water; cook, stirring, until onion is translucent and it bubbles in a small amount. reserve 1/2 onion strip for garnish.
2 (10 ounce) cans chicken broth
1 (17.5 ounce) can chicken broth with chicken
1/2 cup vegetable oil
2 cups shredded Monterey Jack cheese
Heat oil in Dutch oven until hot. Place chicken pieces in the pot and stir to coat; cook over medium heat for about 5 minutes on each side, or until juices run clear. Remove from heat.
Place each piece of chicken mixture in pot with a piece of lettuce on each side. Adjust heat and position to serve a larger spread. Garnish with green onions and garlic using parmesan (or spoonfuls) of lemon juice, and serve immediately.