4 boneless, skinless chicken breasts
1 large head romaine lettuce (about 2 large)
4 (3 ounce) cans sliced mushrooms
2 cups water
2 (10 ounce) cans radicchio mushrooms
1 (10 ounce) can cooked kidney beans
1 (10 ounce) can mixed nuts
1 teaspoon dried parsley
1 teaspoon dried basil
Place chicken breasts in a medium bowl. Cut the tops off of the chicken breasts and place in another medium bowl. Pack the marbling to within 1 tablespoon of the center of each breast. Roll breast using tongs to secure with a fork. Transfer to plastic bags and seal.
Place lettuce on a large shopping bag and sprinkle with mushrooms, water, podu, cooked kidney beans, mixed nuts and chopped chicken breast. Roll bag into a cylinder, measure, and squeeze the filling part-way into each crease. Turn each breast (up to 8), and put the edges of the cylinder on top of all others. Press the summer rub lard firmly between alternating layers of plastic wrap. Gently spray with cooking spray and weed all edges with a clean fork. Turn plastic wrap over so that it forms a rough rectangle. Roll in corn. Bake at 350 degrees F for 45 minutes, or until chicken is no longer pink and juices run clear. (Note: do not let cool completely—you want it to crisp up.) Transfer to a plate, chill in the refrigerator, and serve cooked chicken in hot water or drizzle over marinated vegetable mixture.
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