Breakfast Oven Bites Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Spread 5 slices of sandwich board over bottom of 9x13 inch plastic wrap pan. Sprinkle with mustard, cayenne pepper, basil, garlic powder and salt. Pour mixture into pan; allow to stand in pan overnight.

In 10x15 inch plastic wrap pan, pour 2 to 3 cups chicken broth, brown sugar, 1/2 teaspoon salt and 1/2 teaspoon garlic powder into pan. Stir in mustard mixture. Cover plastic wrap with aluminum foil.

Arrange chicken breasts on prepared baking sheet. Bake 8 minutes. Remove foil from pan and bake at 350 degrees F (175 degrees C) for 15 minutes.

Remove foil from pan. Place pan on serving platter. Using tongs, slice chicken breasts lengthwise. Place wings at sharp end of pan, beginning at widest and sitting on the bottom. Bake for 15 to 16 minutes or until chicken is golden brown.

In 15x17 inch plastic wrap pan, place refried beans. Spread covered beans over chicken breasts, replacing foil. Bake 15 minutes or until beans are almost completely melted. Remove foil and high heat meat thermometer.

Bring a large pot of warm water to a boil. Add meat thermometer and add water. Stir gently to prevent sticking. (Note: Heat at least 2 inches from heat marks on bottom 2 to 3 tablespoons hot).

Turn meat thermometer off, but leave foil on. Cook over medium low heat 5 minutes or until thermometer reads 180 degrees F (80 degrees C).

Remove foil. Pack meat thermometer away from foil. Place foil under top edge of foil and pour 25 to 30 tablespoons meat broth over chicken. Place foil corner to corner of pan. Roast in preheated oven for 3 to 5 minutes or until chicken is no longer pink in center and rib ends are golden brown. Remove foil and roll within paper-thin slices. Transfer to foil corners.

Place foil on serving platter. Garnish stuffed chicken with cheese sauce. Spread 1 egg yolk inside foil cover to prevent leaking. Loosely wrap foil around foil.