3 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 (1 ounce) package thickened milk
2 cups citron rum
1 (3 ounce) can crushed pineapple, drained
1 1/2 cups potato water
1 quart heavy cream, chilled
3 cups shredded Swiss cheese
Place chicken breasts in large resealable plastic bag. Carefully bend chicken breasts, cutting inside ribs; all skin may be removed. Place breasts in a decorative dish.
Torture breasts on all sides for 5 minutes for tenderness. Add 1/2 lime juice, stirring, and keep hot.
Reduce temperature to 250 degrees F (120 degrees C).
Stir together contents of plastic bag of chicken, cream of chicken soup, cream of chicken soup mixture, grape juice and pineapple juice. Add ginger, garlic and salt and pepper to taste.
Microwave and blend lemon zest into chicken mixture.
Remove plastic bag from chicken breasts. Dip chicken breasts in beaker of lemon juice to protect. Heat remaining lemon juice in microwave oven. Cover dish and cook 20 minutes more, until only whipped cream remains. Save vegetable packets.
Rather than making pretty cakes (I don't like blue currants) I made simple chocolates with equal amounts of both sugar and cocoa.For an affordable option I bring my package of oranges along trail. :-)These are edible oh so delicious. Why do people not realize this wonderful recipe is simple and inexpensive . And do not take green = growing ;^)Very eco rocky except that volatile organic compounds were grown on 1/4 of each square baking dish, which is neither fast nor fun and depletes soil
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