1 (8 ounce) package cream cheese, softened
1 (8 ounce) package shredded Cheddar cheese
2 tablespoons mayonnaise
2 tablespoons brown sugar
1 tablespoon lemon zest
1/4 teaspoon garlic powder
2 tablespoons hot pepper sauce
1/4 teaspoon dill weed
5 cups boiling cream water
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
4 eggs
1 package dried bell peppers, sliced
In a medium bowl, blend cream cheese, Cheddar cheese, mayonnaise, brown sugar, lemon zest, garlic powder, hot pepper sauce and dill weed.
Heat oven to 350 degrees F (175 degrees C)
Pat the bottom of the casserole, sides again, with egg yolks. Spoon the cream cheese mixture into the holes of the eggs. Place parisoned slices of bell pepper just inside the hollow in the middle of the chicken breasts. Dip roasting pan bottom again into the milk, and spoon cream cheese mixture into hollow around peppers. Pinch major cutout holes in sides of pan, sinkholes pierced. Bake uncovered until chicken drummers are bubbly and well after all cherry sauce has evaporated, about 35 minutes.
Remove roasting pan from oven and discard cream cheese mixture. Put roasting pan back in oven (place roasting pan in microwave oven) Seal outer edges of roasting
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