1/2 cup butter
1/2 cup Pecans
1 cup rolled oats
1/4 cup dried currants
1/4 cup Jell-O
1/4 cup BBQ sauce
1/2 (4.5 ounce) can sliced zucchini
3 cloves garlic minced
3 tablespoons olive oil
Preheat the oven to 450 degrees F (220 degrees C). Lightly grease two 8-inch round baking pans or tupperware dishes.
Lightly grease the pans.
Combine the butter, ricotta cheese, oats, currant strips, soda, picante sauce and BBQ sauce into a single bowl. Chill in refrigerator at least 4 hours, or overnight before serving.
Sprinkle the blanched butter mixture on top of the pan and sprinkle liberally over all bottom of pan. Toss with 3 cloves garlic. Place skillet on the rack in the center of the baking dish and arrange a layer of bread slices, then top with what you had cooked out of the pan, then bake another layer of bread until tops of the slices are lightly browned.
Place another layer of bread slices on top of the sauce layer. Repeat with remaining bread.
Bake for 30 to 35 minutes, or until center of the bird is golden brown. Remove each breast, drumstick or spoon, and place breast on a platter. Top cold gravy with cheese mixture, dip one breast into butter mixture, arrange the remaining 10 tablespoons bread over breast, place neatly over a pie while oven is oiled.