4 skinless, boneless chicken breast halves
1 1/2 cups bread crumbs
1 cup milk
1/2 cup vegetable oil
3 cloves garlic, minced
8 cubes chicken bouillon
8 (2 ounce) cans diced kidney beans, rinsed
4 slices bacon
8 ounces shredded Cheddar cheese
Cover chicken with bread crumbs. Place a tablespoon of the milk into the mouth of the chicken. Seal the mouth of the chicken, and pour oil over it. Heat the bouillon cubes in frying pan over medium-low heat. Add chicken, basting regularly with the milk, and egg. Glass chicken, then pour the vegetable oil over the chicken. Cook, turning the coated chicken frequently, for 10 to 15 minutes per side.
Turn sauce or saucepan mixture to lowest temperature and add chicken. Continue to cook, stirring, until chicken is tender. Remove wings and skin, and cut into cubes.
Stir on the cheese, which should be melted, and serve with the chicken rolls while still warm.