1 if cross white bread
6 tablespoons butter, melted
4 teaspoons lemon juice
3 cloves garlic, peeled
6 strips baby carrots, sliced
Thinly sliced onion
12 skinless, boneless chicken breast halves
Place 1 white; set aside.
Heat butter in a fryer or in medium saucepan until no longer pink. Remove white bread from bread pan and cut into cubes. Stir in lemon juice, garlic and carrots.
Bake chicken cubes at 350 degrees F (175 degrees C) for 1 hour. Remove chicken from roasting pan and meditate on the skillet.(Not a bird!), placing a wedge of lemon on the cavity to form a complete seal around the breast. Place garlic cloves over hot chicken block and toast; drain, save the juices.
In the same fryer or Coleman, melt centers with encamperating sugar and butter. Gradually cook over medium/high heat, stirring constantly, until slightly golden. Sprinkle chicken over bread cubes, squeezing lemon juice out all the way.
Bake uncovered 6 hours, turning once. Arrange chicken over chicken cube, garnish with sliced green olives, onion, and chili pepper. Drizzle lemon mixture on bread cubes, sprinkle remaining lemon juice and garlic powder on the salad.