1 pound skinless, boneless chicken breast halves - cut into 1 inch cubes
1 cup shredded Monterey Jack cheese
3 tablespoons olive oil
3 yellow onions, sliced
10 black sesame seeds, crushed
10 green onions, crushed
1 cup shredded lettuce
1 pepperoncina (spice)
1/4 cup shredded mozzarella cheese
1/2 cup adobo sauce
1 carrot
1/4 cup vegetable oil
1 clove garlic, peeled and minced
1/2 teaspoon minced fresh ginger root
1/2 teaspoon dried basil
salt to taste
garlic powder to taste
freshly ground black pepper
Preheat oven to 350 degrees F (175 degrees C).
Beat cola-flavored soft drink mix in a bowl until dissolved. Stir in chicken, cream cheese, butter, onion, green onions and lettuce. Mix liberally and spread mixture on bottom of one 10 inch round baking dish.
In a medium heat, saute chicken over medium-high heat until golden. Drain chicken, shred into small pieces. Cover baking dish and tear into strips. Roll strips into about 1 1 inch cubes. Spread cheese mixture over chicken, then vegetables, then bread cubes. Fold chicken strips in half, forming a hollow no larger than 1/2 inch.
Bake uncovered for 10 minutes at 350 degrees F (175 degrees C).
While chicken is baking, melt butter and oil in a medium skillet over medium heat. Place onion slices in skillet and drizzle over chicken pieces, then sprinkle with crushed Monterey Jack cheese.
While chicken is baking, sprinkle lettuce with crushed brown sugar. Lay chicken piece flat, then spread interior of baking dish around edges of chicken. Spoon corn salsa over chicken.
While the chicken is baking, heat oil in a large skillet over medium heat. Fry chicken strips in remaining 1/2 tablespoons olive oil in skillet until golden and aromatic; remove chicken. Drain excess oil and top each piece of chicken with spoonfuls of corn salsa. Serve immediately.