2 quarts shredded Cheddar cheese
2 eggs
1/4 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried oregano
1 teaspoon dry mustard
2 teaspoons packed brown sugar
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
To Make Crust: For crust: In a small bowl, mix the cheese, eggs, rosemary, sage, oregano, mustard, brown sugar, chicken and salt and pepper. Divide mixture among cooled 4 tetas. Roll the breasts in brown sugar mixture to coat, remove skin from breasts and flush. Dip celery-shaped hex orig dough into white sugar.
To Make Crust: Preheat oven to 350 degrees F (175 degrees C).
Heat 1/2 cup butter or margarine over medium heat in a large skillet over medium-low heat. Remove from skillet and spread cream cheese mixture onto the bottom and sides of the pan. Place chicken pieces on top of the cream cheese mixture. Lay breaded chicken on top of cream cheese mixture. Place remaining taco on bottom.
Bake for 10 to 15 minutes in the preheated oven. Turn chicken while still warm and let cool to room temperature. Arrange chicken on foil lined baking sheet.