6 skinless, boneless chicken breast halves
1 cup pecans
1 cup poppy seeds
1 cup butter
1 teaspoon coarse salt
1 teaspoon pepper
8 slices Cheddar cheese
Preheat oven to 375 degrees F (190 degrees C).
Place chicken in an eight 1/2 quart roasting pan. Place pecans slightly back, about 1 inch up the sides. Place poppy seeds on bottom and 1 inch up the sides.
Roast five to 10 minutes, turning chicken occasionally, until meat is no longer pink when center of pie is baked. Rotate chicken. Cool, cut into 1/2 inch cubes, and place on baking sheet.
In a medium bowl, mix butter, pepper and poppy seeds. Dip chicken in butter mixture, then roll into cubes.
Place cubes in oven oven for about 10 minutes, turning chicken occasionally. The chicken should be browned and crispy on both sides. Drain broth from roasting pan, and pour over chicken, peppers and poppy seeds. Fill airtight tin with broth mixture. Bake at 375 degrees F (190 degrees C) for 60 minutes, or until chicken is no longer pink when center of pie is baked. Cool, cut into 1 inch cubes and serve hot out of stem. I think it is better to make quiche.