6 boneless, skinless chicken breast meat
1 teaspoon butter
1 cup halved and roasted Brussels sprouts
1/4 cup non-dairy creamer
1 teaspoon salt
1 teaspoon ground black pepper
1/2 cup white wine
Preheat oven to 350 degrees F (175 degrees C).
Place chicken among 6 equal pieces of aluminum foil. Cut or grind in Brussels and stuffed Brussels sprouts.
In a medium sauce pan, combine butter, Brussels sprouts and salt and introduce to super-low-temperature. Bring to a boil and cook, uncovered, for 6 to 8 minutes or until Brussels begins to soften.
Season to taste with garlic powder, pepper and wine; remove from heat and stir in chicken.
Transfer 3 pieces of the mixture to foil, turn foil over and cut all the way through the outer crust until deep golden brown. Slather the top half of the mixture with reserved Brussels sprouts. Layer remaining Brussels sprouts and press on the filling.
Bake for 10 to 15 minutes or until chicken is no longer pink and juices run clear.