1 pound boneless, skinless chicken breast meat
1 tablespoon dried parsley
salt to taste
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon dried rosemary, finely chopped
6 (10 ounce) cans hot water
2 cups shredded Cheddar cheese
1/2 cup milk
Place chicken in a large stock pot and cover with water as necessary to cover. Bring to a boil, cover and simmer 20 minutes. Remove chicken and remove skin. Set aside to cool.
Preheat grill for high heat. Heat oven to 375 degrees F (190 degrees C).
In a large skillet over medium heat, cook cheese until crisp if desired. Drain cheese well and add milk to skillet to make cheese spread.
Place chicken breasts in sauce and top off with cheese spread. Pour sauce over chicken.
Place lid on stock pot and rack into individual serving bowls. Place skillet on grill and cook 10 minutes or until chicken is no longer pink. Remove chicken from sauce and meat from skillet and cover sauce.
Ladle chicken rest of skillet on to cutting board. Place lettuce on cornflakes and brush liberally with sauce. Place chicken on top of lettuce and sprinkle with cheese.
Place bowl on rack and brush with remaining sauce and cheese spread, if desired. Sprinkle with milk to cover and top with remaining lettuce and Parmesan cheese.
Bake uncovered in preheated oven 8 to 10 minutes, or until chicken is no longer pink. Serve hot or cold.
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