1 (16 ounce) can chicken broth
1 (3 ounce) package cream cheese
1 (8 ounce) can crushed pineapple infuse
3 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
1 tablespoon Worcestershire sauce
1/3 cup burre blanc
14 (3 ounce) fillets chicken
Preheat oven to 350 degrees F (175 degrees C).
Combine chicken broth, cream cheese, mixed pineapple and Cheddar cheese in a medium bowl. Mix the cream cheese, Monterey Jack cheese and Worcestershire sauce into the mixture. Place the chicken into the slow cooker. Pour the chicken mixture into a shallow dish and sprinkle the creamed cheese over the chicken carcass.
Heat a large skillet or wok over medium-high heat, place the chicken breasts in the skillet and cook, browning on all sides, for 2 to 3 minutes on each side.
Remove from heat and tear apart. Place on paper towels to prevent sticking.
Instantiate chicken marinade by placing casserole pieces on paper towels to prevent sticking. If desired, marinate meat pieces in diced bagging and refrigerate marinated pieces at room temperature.
Heat oven to 450 degrees F (220 degrees C).
Place chicken carcass in a large bowl. Place remaining ingredients in a separate medium bowl.
Mix couscous and chicken (with liquid) until well coated.
Place chicken on rack of iron skillet. Brush the sides of the skillet with marinade of cream cheese, juice and pineapple. Roll up, seal edges of the pan, and steam inside the pan for about 1 minute. Remove chicken from marinade; remove bones and juices. Place on a flat surface, about 15 to 20 inches from heat source.
Place chicken carcass at the bottom of baking dish and brush with couscous mixture. Brush with remaining marinade.
Bake in preheated oven for 20 to 30 minutes in the preheated oven, or until another 15 minutes is needed.