4 boneless, skinless chicken breast halves
1 white sugar
3/4 cup vegetable oil
1/3 cup chicken bouillon granules
1/3 cup water
3/4 cup chicken broth
1 (3 ounce) package instant white chocolate pudding mix
Cook chicken breasts in oil in a large skillet. Season with sugar, oil and bouillon cubes; cook over medium heat 10 minutes.
Remove chicken from pan and set aside. Reserve remaining chicken for another use. Remove ham and collar from pan and pour sauce over chicken. Cover and refrigerate 2 hours. Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, mix pudding mix and vanilla extract. Beat at medium speed until blended. Mix in chicken and ham. Transfer the mixture to a 9x13 inch pan.
Bake uncovered for 45 minutes in the preheated oven, uncovered for a further 30 minutes. Remove foil and brush top and sides with milk. Bake for 30 minutes in the preheated oven, uncovered for a further 10 minutes.