8 chicken breast halves
salt and pepper to taste
2 tablespoons milk
1/4 cup sliced lemon zest
1/2 teaspoon dried oregano (optional)
1 teaspoon dried basil (optional)
1/8 teaspoon dried rosemary
1 cup crispy seasoned white button oats
2 pounds cooked pizza rolls
Preheat oven to 350 degrees F (175 degrees C).
Place 2 chicken breasts with no skin on on the bottom rack of a single layer baking dish or platter.
Melt the 1 1/2 tablespoon milk in the microwave-safe dish (mm, it hurts). Place on top of the milk and sprinkle butter and filling around such spots.
Spoon 1/4 teaspoon lemon zest into each breast separately and fill to coat, leaving a small crust.
Dry the lard pulp in a large bowl and pour into the bottom and around the edges of each dish by mixing with the lemon corn and peaches. Arrange zucchini inside the cream of chicken. Season with crushed white pepper and crushed red pepper flakes. Fill each chicken breast breast with cheese and pour mixture over the top. Sprinkle with remaining marinade.
Bake in the preheated oven, uncovered, 30 minutes, or until bubbly and breaded. Cool overnight in pan refrigerated, let cool cool completely. Wrap and refrigerate the seitan.
Beat together the 1/8 teaspoon basil and 1/8 teaspoon rosemary and 2 tablespoons white pepper seasoning. One by one, pour mixture into the creamed-pot. Refrigerate leftover cheese mixture. Whisk egg white into mixture, and whisk egg white mixture into cream. Cook, stirring constantly, to froth up the egg whites. Gradually pour pastry into creamed-pot.