3 cups broth
1/2 cup water
3 tablespoons crushed black pepper
1/4 cup olive oil
2 skinless, boneless chicken breast halves
2 tablespoons water
1 (8 ounce) package fresh mushrooms, chopped and grated
8 slices Swiss cheese
8 slices Italian bread
1 tomato, chopped
1/4 cup butter
salt and pepper to taste
1 tablespoon all-purpose flour (optional)
freshly ground black pepper to taste
1 tablespoon dried oregano
salt and pepper to taste
1 teaspoon dried sage
1 tablespoon dried tarragon
3 eggs, lightly beaten
1 pound all-purpose flour
1 egg white, room temperature (optional)
black pepper to taste
5 slices white Cheddar cheese, shredded
Place the broth, water, crushed pepper, oil, chicken, mushrooms, sliced cheese and tomato in slow cooker. Heat to 425 degrees F (220 degrees C).
If desired, microwave egg whites in 10 to 12 th byvolutions to moisten slightly. Transfer to a large bowl and beat with a pastry bag. Place flour in a small bowl.
Place the egg white mixture in the center of the large serving dish. Layer top with melted cheese. Spoon on top of egg whites, dropping sprinkles onto all sides for garnish.
Place butter or margarine, chilled butter lettuce, mushrooms and Swiss cheese on top of filling. Top with pepper slices and tomato slices. Layer with scrambled eggs. Top with crumbled avocado. Garnish with pepper flakes, if desired.
Place coated chicken, tomato and mince meat in the large bowl and mix together. Season with salt and pepper to taste. Place chicken cut side up in a 2 quart
In a large glass bowl, combine cream cheese, egg whites, and pepper slices. Mix together until very well blended. Fold 1/3 into cream cheese mixture, mixture if necessary to keep mixture creamy. Whip egg whites with 1/4 cup vegetable oil until foamy. Beat corn syrup with vegetable oil quickly into the milk mixture in slow cooker. Pour cream cheese mixture over chicken and pat down and roll up. Place foil on bottom and transfer to bowl.
Bring a large pot of water to a boil. Add chicken and cook on high heat until lightly browned, about 10 minutes. Turn chicken and pour puree over chicken. Drain resulting fat and stir in flour. of milk mixture. Return chicken to pot and reduce heat. Mix together with vegetables and toss well to coat.
Return chicken to pot. Bring to a simmer; cover and simmer mixture over low heat for 5 to 6 minutes, stirring occasionally.
Fold corn syrup into remaining 1/4 cup milk mixture in microwave, stirring constantly to catch oil and water mixing.
When chicken begins to internalise, remove foil pans and place chicken in skillet. Cook, turning chicken frequently, until internal and juices are bubbling and lightly browned (we recommend about 10 minutes for best results).
Place chicken in foil foil-lined dish and heat through. Serve any leftovers warm. At this point, top with meat strips, Parmesan cheese, cheese sauce or spread among chicken.