4 skinless, boneless chicken breast halves
1 (8 ounce) package cream cheese, softened
4 slices processed cheese food
4 thin slices bacon, diced
1 cup butter, softened
Boil chicken breasts overnight. Remove from hot water and place in a roasting pan. Cook in a nonstick skillet over medium heat until turned light brown. Drain and place on a plate.
Remove the chicken from the roasting pan, skin side down. Arrange bread pieces on the bottom of a large sheet of aluminum foil. Sprinkle with bacon and then butter. Drop chicken thighs by rounding up, and arrange pans on foil.
Roast 15 minutes in the preheated oven, turning once. Cover plates with foil and turn 10 to 15 minutes more, until chicken is cooked through.