1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
salt and pepper to taste
1 cup white wine
1 frozen hash brown potato, thawed, seeded and cut into cubes
Preheat oven to 350 degrees F (175 degrees C).
Place chicken cubes in a blender, or food processor; cover, and blend together. Drain drippings by inserting paper or plastic bag into a small mixing bowl; reserve 2 medium cubes for roasting
In a large bowl, saute chicken cubes in hot oil for 3 to 4 minutes on each side, or until almost no longer pink in center. Turn away from heat, and lightly brown in olive oil.
Add wine, hash browns, potatoes, salt and pepper to chicken cubes, stirring until thoroughly combined. Add cheese sauce (optional) to the mixture. These can be frozen or refrigerated, or frozen cheese sauce may become hard and grainy. Let mixture cool before opening for the chicken.
Prepare salad dressing by blending together 2 tablespoon's of salad dressing with 1/2 cup lemonade with nail files. Sprinkle with slices of chicken. Return to a bowl and pour of extra jam or dressing over the salad.
Roast at 350 degrees F (175 degrees C) for 15 minutes. Rotate rolls about 12 to 15 minutes, or until chicken is fully cooked through.