6 sheets chicken florentines
3 tablespoons chicken bouillon granules
9 dark-colored bread cubes, halved
4 tablespoons butter, melted
4 skinless, boneless chicken breast halves
1 1/2 tablespoons chopped butter
6 plum tomatoes, sliced
4 onions, chopped
2 carrots, sliced
2 cloves garlic, minced
1 tablespoon dried parsley
salt to taste
ground black pepper to taste
Place chicken in a nonstick pan. Cover with foil and pan-fry in pan for 10 minutes per side. Remove chicken, and cut each breast into quarters, using a flour tortilla to keep the pieces together; cook and stir until pink.
Remove foil, and spread butter mixture in pan. Mix chicken with bread cubes, cream cheese cubes, baking cubes and butter mixture, so that all pieces are coated. Turn over onto a plate, and coat with butter mixture. Sprinkle with tomatoes, onions, carrots, garlic, parsley, salt and pepper. Remove foil and bake for another 20 minutes, until chicken is tender and juices run clear.