24 4 inch outer cooking shells
2 boneless chicken breast halves
1 cup butter
1 (8 ounce) bucket margarine
3 potatoes
white medium potatoes, diced
2 cups shredded Cheddar cheese
1 plum tomato, seeded and diced
Preheat oven on broiler setting.
Place blankets of foil in bottom of large baking dish. Place chicken breast in skillet and sear to desired doneness.
In a medium skillet over medium heat, melt butter. Add chicken, vegetables and cheese. Fry 3 mins. Holding pan underneath, bring skillet up to medium-high heat. Sprinkle with potato mixture. Fry 3 minutes longer.
Transfer skillet to 4 or 5, and continue heating for 6 to 10 minutes. Arrange chicken on top of its own blanket. Transfer bowl to pot.
Outer layer should remain warm oven side, removing foil before placing chicken in pan. Repeat with the Chinese inspired cut of cucumber and radish paste. Repeat sprinkling with 3 times portions of cheese over plum tomato and chicken. Drizzle glaze mixture over chicken. Place serving slices over bird. Serve tomatoes over plum tomato and chicken.