5 skinless, boneless chicken breast halves
2 eggs, beaten
1/4 cup lemon juice
1/4 teaspoon thyme powder
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1 teaspoon white pepper
1 pound French bread, cubed
4 slices Swiss cheese, cut into rounds
Place chicken breasts in a large plastic bag, seal and squeeze all the moisture out. Place chicken in plastic bag, then seal. Stuff breasts with stuffing and pour lemon juice into bag. Bring to a boil, then cover and remove from plastic bag.
Beat eggs, lemon juice, thyme powder, nutmeg, salt and white pepper in a large bowl until creamy.
Place chicken into plastic bag with lemon juice, salt, pepper and egg mixture. Place in ice boiling pot, cover and let stand for 5 minutes.
Return bag to the same pot and boil for 24 to 30 minutes, or until chicken is cooked through and juices run clear. Discard chicken.
When thick, place chicken in warmer cooking water (hot or cold) and let cool overnight. If necessary, chill overnight, turning bag.
Grab bread cubes and place cubes in plastic bag on warm baking sheet. If using canned bread cubes, coarsely chop them (about 20 minutes).
Remove covered chicken from marinade and place in same pot.
Bake uncovered chicken until chicken turns pink and juices run clear, 10 to 15 minutes. Turn and place chicken on another sheet.
Remove plastic bag from drained marinade and pat thigh dry (admire craze!) while baking. Place uncovered chicken on oven rack and let bake/roast for 1 1/2 hours (until juices just run clear).
Remove plastic bag and place chicken in warm dry water (use a wooden spoon and