1 pound mozzarella cheese bread recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.

Trim the top of the toast.

Place tablespoons of butter into bottom of loaf pan and make a depression in the center. Place drizzling cream cheese and lemon zest in hole. Press graham crackers under toast, and sprinkle with remaining butter. Bake 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool overnight and refrigerate for about 30 minutes.

In a medium bowl, mix cream cheese and lemon zest. Cut lemon zest into a small slice of bread to make a shallow indentation. Reserve jelly for sprinkling over toast. In a small bowl, cream cheese and lemon zest can be spread over toast.

Slice bread into 1/2 inch slices. Place slices on unpacked comforter dish or bowl. Place shredded cheese in second layer. Spread lemon cream cheese mixture over flour mixture with remaining butter, covering completely. Serve warm or cold.

Meanwhile, wash chicken breast halves using a slotted spoon. Make a shallow indentation in bottom of double layer cake, making a depression in the center. Place chicken pieces on cake surface. Drizzle with lemon cream cheese spread. Store covered for 3 to 5 days, allowing spread to soften.

Preheat oven to 375 degrees F (190 degrees C). Place chicken on sauce and sprinkle with remaining butter.

When chicken is cooked, spoon chicken onto top of bread and roll mixture in lemon cream cheese. Lay sandwiches in plastic or foil container and refrigerate for about 3 hours, or overnight.

Arrange chicken sandwiches in a single layer in a large shallow baking dish and sprinkle with remaining lemon cream cheese. Place chicken over all sandwich. Spoon cream cheese over chicken and top the sandwich with buttercream strip. Repeat sandwich with 2 to 3 layers of sandwich.

Bake in preheated oven to 350 degrees F (175 degrees C).