1 teaspoon active dry yeast
1 1/2 cups warm milk
1 tablespoon vegetable oil
1 pound chicken thighs
1 lemon, juiced
1 (.25 ounce) package taco seasoning mix
1 cup shredded Cheddar cheese
Butterfly a 9x5 inch loaf pan, or 12 inch square pan. Set aside.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 individual baking sheets.
Place yeast in warm milk mixture. Cover and let stand until creamy, about 10 minutes.
Heat oil in a large skillet over medium heat. Saute chicken strips in oil until golden brown. Drain grease and stir in lemon juice. Cook for 2 minutes and stir with lemon juice. Transfer chicken to loaf pan.
Bake in preheated oven for 45 minutes, or until chicken is cooked through. Remove chicken from pan, and let stand out on towels and trays for 10 minutes.
Meanwhile, preheat oven to 350 degrees F (175 degrees C). Remove foil from oven and bake in preheated oven for 30 minutes. Remove foil and bake for about 5 minutes more, or until chicken is cooked through.
Remove chicken from oven and let stand in hot oven for 10 minutes. Stir the lemon juice into the hot milk mixture, then add the cheese.