4 grated Parmesan cheese
1 cup chopped fresh parsley
1 green bell pepper, chopped
1 orange bell pepper, chopped
4 bay leaves
2 tablespoons garlic powder
1/2 teaspoon salt
3 tablespoons fresh lemon juice
1 teaspoon chile paste
2 tablespoons prepared horseradish
1 teaspoon ground red pepper
2 tablespoons minced onion
1 (15 ounce) can chicken broth
1 1/2 pounds cooked chicken breast meat
Layer the cheese, parsley and green pepper into a 1 quart casserole dish. Top with orange bell pepper, bay leaves and garlic powder. Sprinkle with salt, lemon juice, chile paste, horseradish, red pepper and onion. Trace with a fork onto foil.
Bring a large pot of lightly salted water to a boil. Add chicken and cook on a sheet of foil for 15 minutes. Drain well, but reserve the liquid.
In a large saucepan, combine chicken broth, chicken, bell pepper, orange bell pepper, bay leaves, garlic powder, salt, lemon juice, chile paste, horseradish, red pepper and onion. Mix all together and place sauce over heat by stirring gently. Cover and simmer for 5 minutes. Remove foil from pan and place in the freezer to chill 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Arrange chicken in foil-lined casserole dish. In a small bowl, mix together chicken broth, chicken, parsley and orange pepper. Spread mixture evenly over chicken.
Bake covered chicken in preheated oven for 1 hour, uncovered, and do not brown.
Return chicken to pan with sauce and sauce. Heat on medium heat, stirring occasionally, for 20 minutes, until chicken is crisp-tender. Discard sauce. Remove foil from pan. Sprinkle sauce over chicken. Bake for 10 to 12 minutes or until chicken is completely cooked.
Remove foil from pan and bake for another 15 minutes, until molten. Remove chicken from oven. Place pan in oven and cook for 1 hour. Remove from oven, turn surface of pan, and continue cooking 15 minutes, stirring occasionally, until chicken is very tender. Remove foil and allow to cool.
Slow cook chicken breasts until absolutely tender. Remove chicken breasts to a plate.
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