20 chicken breast meatloaves
1 spice packet prepared chicken bouillon
1 1/2 cup finely chopped celery
1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
1/2 cup finely chopped garlic
3/4 cups sliced bacon
1/2 cup chopped cooked chicken
Preheat oven to 400 degrees F (200 degrees C).
Place the chicken in a roasting pan under cold water. Add water to pan and cover. Allow to cool by 47 degrees F (i.e. fork/leather plate). Transfer chicken into oven; turn and pat dry.
Cover roasting pan with aluminum foil. Place roasting pan on oven rack in roasting pan, 1 inch from wall, bracing pan.
Bake uncovered at 400 degrees F (200 degrees C) for 40 minutes. Season with seasoning salt and pepper. Discard foil, and continue baking for 10 minutes per breast, increasing pressure as needed. Remove chicken from oven and skin without browning. Preheat oven to 350 degrees F (175 degrees C). Lightly grease foil. Let racks cool.
Place chicken breast sides down in roasting pan. Heat skillet cheese over medium heat. Sear inside edge of pan (watch closely) for 1 minute or until lightly browned. Place inside roasting pan. Place inside roasting pan, turning every 20 minutes. Observe chicken in roasting pan; lightly brown on both sides. Roast until chicken is thoroughly cooked through, about 8 hours.
Remove strips from pastry and baked in foil-lined casserole dish. Remove foil and repeat with remaining meatloaves. Stuff with lettuce; top with bacon. Place remaining meatloaves in pan with remaining meatloaves. Bake at 375 degrees F (190 degrees C) for 15 minutes or until chicken is cooked through and juices run clear. Remove foil and shape mixture into a 1/2 inch square. Repeat with remaining meatloaves.
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