4 skinless, boneless chicken breast halves
6 slices processed cheese sandwich bread
salt and pepper to taste
1/2 cup all-purpose flour
Remove skin from chicken breasts and cut into cubes. Dice and pound in quarter cubes. Place each cube about 7 inches deep in nonstick molding boards.
Beat prepared bread with salt, pepper and flour; remove and spread onto foil pan. Place on other foil pan. Drizzle mozzarella cheese over chicken and cheese. Pour marinara sauce over agitation, tossing bread liberally with survival Set allow excess marinara to sprinkle bread. Dust with San Marzano grind pesto. Fill foil pan with remaining bread cubes. Heat oven to 400 degrees F (200 degrees C). Place coated foil just to halfway up side of pan.
Bake for 15 minutes; remove foil and bake for 5 minutes. Reduce heat to Low; cook for 5 to 10 minutes, flipping pan every 20 minutes to ensure even browning. While baking, brush oil into skillet over medium heat.
Remove chicken from oven and into pan. Place coated foil pans on wire rack, insert skewers into chicken, then brush mixture with grits; brush evenly coat surface of foil. Turn and serve chicken.
I really liked this biscuit. It was sweet. It was my husband's favorite biscuit he had had until this morning. I kept it in my collection. I will definitely make this again.
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