8 skinless, boneless chicken breast halves
2 slices white bread, floured
1 1/2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried tarragon
1 teaspoon Italian seasoning
2 teaspoons dried parsley
1 teaspoon dry mustard powder
1 teaspoon dried lemon pepper
2 tablespoons chopped fresh parsley
1 cup marinated chicken breast meat
1 teaspoon dry mustard powder
salt and pepper to taste
In a plastic container and rinse in cold water, place chicken breasts. Microwave chicken at 100 degrees F (70 degrees C) for 8 to 10 minutes, turning once, until lightly browned. Cool.
In a small bowl, mix olive oil, garlic, tarragon, Italian seasoning, parsley and mustard powder. Transfer chicken into plastic container, seal top of container and refrigerate for 6 hours, or overnight, turning once.
Take chicken from freezer. Cover plastic container, pour marinade over chicken, seal lid and place plastic container in refrigerator. Cover tightly and shake to loosen.
Remove plastic container from refrigerator, uncover and shake to loosen. Heat olive oil in 2 tablespoons olive oil in large skillet over medium heat. Add chicken, chicken breasts, bread, salt and pepper; toss to coat. Reduce heat and add water if necessary. Add pasta and chicken; toss to coat. Cover and refrigerate for 2 hours, stirring to break up clumps of chicken.
Remove plastic container from refrigerator; stir in shrimp. Place lettuce in plastic container. Cover with plastic top and seal securely. When chicken is no longer pink, drain off water as needed. Combine chicken salad, pasta, ham, breast meat, lemon pepper, parsley, mustard powder, salt and pepper and pour over chicken while still warm.