4 skinless, boneless chicken breast halves
1 (2.25 ounce) package bread seasoning mix
1 (4 ounce) can diced green chile peppers
1 (16 ounce) package shredded Cheddar cheese
2 tablespoons Cracker Jack cheese
1 cup chicken broth
1 teaspoon minced fresh parsley
1 teaspoon minced fresh sage
1 teaspoon chili powder
2 teaspoons onion powder
3 tablespoons cornstarch
1 (16 ounce) can chicken broth
Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a single layer in a 9x13 inch baking dish. Cover dish; lay over aluminum foil to keep from burning. Sprinkle bread seasoning on both sides.
Bake at 350 degrees F (175 degrees C) for 1 hour.
Remove foil and bake for 20 minutes. Remove chicken from oven. Pour boiling water into skillet and heat over medium-high heat. While chicken is cooking, thinly slice, strip and serve.
Remove chicken from oven and brown slices on both sides. Drain chicken and set aside.
Mix shredded cheese, diced green peppers, Cheddar cheese, Cheddar cheese, Parmesan cheese, pepper jack cheese, chicken broth and parsley together and whisk into the baking dish. Sprinkle with sage, chili powder, onion powder, cornstarch, chicken broth, parsley and parsley.
Bake chicken for 45 minutes in the preheated oven. Remove chicken from oven and set aside to cool.
Remove foil from baking dish, inside edges of pan removed. Bake for 15 to 20 minutes in the preheated oven, or until chicken is cooked through and juices run clear. Serve immediately as always.