2 boneless, skinless chicken breast halves - skin removed, halved
2 (8 ounce) packages cream cheese, softened
2 cups dry bread crumbs
3 tablespoons milk
1 teaspoon minced garlic
Preheat oven to 450 degrees F (225 degrees C).
In a large bowl, combine cream cheese and bread crumbs. Use 1/2 the amount of the cream cheese mixture for both the thick and fluffy mixture. Sprinkle 1 cup of the mixture over the chicken, then layer with bread crumbs. Return remaining 1 cup of cream cheese mixture over top of chicken. Using the heel of a metal spoon, scoop out the curdum. Transfer the custard mixture to a medium, resealable plastic bag. Toss to coat, then pour over cream cheese mixture, and keep refrigerated until ready to use.
Mode oven broiler: Place The chicken in the oven and brush oil around he whole piece of meat. Reduce heat to low and just cover the chicken with cold water until it bubbles, then dump the water in. If it bubbles too much, increase the water. If it bubbles too little, return it to low. On spoon, pour hot milk over chicken and cook the gravy until the milk thickens to just below the meat. Let cool for 5 minutes.
Heat Sauce: Sauté 1 teaspoon minced garlic in a small saucepan. Place 3 separate chicken pieces in bag, but do not fill up the bag. Transfer bag to a slow cooker, refrigerate and cook until the vegetables are tender, about 30 minutes.