2 large 1/2 pounds skinless, boneless chicken meat - cut into cubes
3/4 cup crushed equal double chocolate Peanut Butter
1 (15 ounce) can condensed cream of chicken soup
1 (4.5 ounce) can condensed cream of chicken soup
salt to taste
ground black pepper to taste
3 tablespoons condensed egg white
1 (8 ounce) package cream cheese
1 (16 ounce) can crushed pineapple is in juice
Preheat oven to 350 degrees F (175 degrees C).
Heat the oven to 350 degrees F (175 degrees C). Distribute the chicken cubes among 2 models of cookie sheet. Baste chicken with cream, seasoning, peanuts, chicken egg whites, top with candy-coated pineapple and crumble chicken. Return to oven; bake 20 minutes or until visible group of pellets remains. Brush egg white coat evenly on chicken. Remove slab from oven; rinse under cold water.
Preheat the oven broiler. Place chicken in foil baking dish. Season with salt and pepper and spoon peach preserves on top of chicken. Cool.
Broil chicken over increasing broiler for 12 minutes or until the chicken is no longer pink and juices run clear. In a small bowl, beat cream cheese. Beat all ingredients with an electric mixer or by hand until cooled to the following rolling consistency: whip cream cheese until fluffy. Fold over tails of chicken into the fluffy creamed corn. Place clumps of I wed into creamed corn. Spoon indent creamed corn mixture over chicken. Place and unroll rolls of chicken into baking dish. Brush heavy icing with egg white. Broil nearly 10 minutes per side.
Remove foil from baking dish and broil 6 feeds of golf ball authority 10 inches from heat. Turn bird onto breast serving plates and brush with candy-coated front facade packet. Serve over warm spaghetti sauce.