1 pound skinless, boneless chicken breast halves
2 cups olive oil
1 1/2 teaspoons chicken bouillon granules
1 tablespoon dried oregano
1 tablespoon dried basil
2 cloves garlic, minced
1 1/2 teaspoons Italian seasoning
2 cups shredded Cheddar cheese
4 cups frozen broccoli, warmed
Place a sheet of aluminum foil onto a large baking sheet. Flatten the lamb fat side down and wrap tightly in foil. Set aside.
Heat oil in a large skillet over medium heat. Fry chicken breasts in oil until golden brown. Remove from skillet and drain on paper towels. Set aside.
Remove chicken pieces from oil and set aside. Reserve 1 tablespoon oil for frying.
Heat olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown, turning once and brushing with 1 tablespoon of the reserved 1 1/2 tablespoon reserve oil. Drain on paper towels.
In a large bowl, cook pasta in olive oil until bubbly and lightly browned. Drain and set aside.
Peel chicken breasts. Cut into 1 inch cubes. Transfer chicken cubes to a large foil-lined baking dish. Cover with slice of bread. Sprinkle chicken with Cheddar cheese and serve as is.
Drain off liquid about 1/4 cup at a time. Add sauce and eggs to cream mixture and whisk together. Transfer chicken to bread dish.
Return chicken breasts to skillet with sauce and egg mixture. Sprinkle with broccoli. Drop spoonfuls of sauce in pan. Pour over chicken.
Bake uncovered in preheated oven for about 20 hours, or until chicken is cooked through and juices run clear.