1 pound skinless, boneless chicken breast halves
salt and pepper to taste
1 (4 ounce) can sliced mushrooms, drained
1 (4 ounce) can sliced mushrooms
1 (4 ounce) can pineapple chunks, drained
1 carrot, grated
1 1/2 tablespoons lemon juice
1 teaspoon prepared horseradish
1 teaspoon orange juice
1 teaspoon citrus zest
1 teaspoon vanilla extract
1 (13 ounce) can whole kernel corn, drained
2 (6 ounce) cans pineapple chunks, drained
1 (16 ounce) package cream cheese, softened
1 cup shredded mozzarella cheese
1 cup shredded mozzarella cheese
1/2 cup peanut butter
12 ounces smoked sausage or sausage-style
1 pound fresh bread, cubed (includes french fries)
Preheat oven to 350 degrees F (190 degrees C). Lightly grease a 10x15 inch baking dish.
Place chicken in a large mixing bowl. Mix salt, pepper and mushrooms with Dijon-style prepared horseradish and minced mushrooms. Mix lemon juice and pink sugar with cream cheese and 1 cup shredded mozzarella cheese. Mix well with chicken and cheese. Fold in pineapple chunks, carrots, lemon juice, orange juice, lemon zest and 1 teaspoon lemon zest. Roll into tomatoes and roll into zucchini. Sprinkle cream cheese mixture over chicken and cheese. Roll large tomatoes into dice. Cover loosely with foil and refrigerate 4 hours prior to serving. Cut into 4 pieces. Place remaining chicken on top of rolls.
Platter at least 2 inches of foil over the top. Fold chicken into cream cheese mixture (reserving 2 slices of cheese for garnish, please). Scoop about 1 cup shredded mozzarella cheese into mixture. Spoon chicken mixture over the foil layer. Garnish with pineapple, carrot and lemon peelings and sharp serge knife. Top with cheese.
Bake at 325 degrees F (165 degrees C) for about 40 minutes or until chicken is cooked through and juices run clear. While still hot (230 degrees F/80 degrees C), reduce heat to 325 degrees F (165 degrees C). Cool on rack in the refrigerator.
Melt butter in medium skillet over medium heat. Add lemon leaves, slices of pineapple, and slices of carrot. Cook until tender but still slightly crisp. Reduce heat to medium-low.
In a large bowl, cream together 1/2 cup butter, 1/3 cup all-purpose flour, and 1/3 cup granulated sugar until light and fluffy. Mix together 1/3 cup granulated sugar with lemon zest and 1/3 cup lemon zest. Stir in orange juice. Stir in legumes and canned instant cream of mushroom soup. Return mixture to pan, adding remaining 3/4 cup granulated sugar, 1/3 cup lemon zest, and egg. Put into the refrigerator.
Over medium heat, combine cream cheese, 1 cup shredded mozzarella cheese, 1 cup chopped pineapple, 1/2 cup chopped carrot, and 1/2 cup chopped cranberries. Mix cream cheese mixture with pineapple, carrot, cranberry and tomatoes. Add last 1/2 cup granulated sugar, 1/3 cup lemon zest, and remaining 2 tablespoons