4 boneless, skinless chicken thighs
salt and pepper to taste
3 sprigs fresh parsley
4 leaves lettuce
1 sage leaf
2 tablespoons diced fresh chives
Preheat oven to 350 degrees F (175 degrees C). Remove skin from thighs, and cut into 6 or 7 pieces.
Place chicken pieces in a single layer in a large (around 1 inch in diameter) baking dish. Sprinkle with parsley, and sprinkle with salt and pepper to taste.
Cover, and broil at 450 degrees F (220 degrees C) for 10 minutes per piece.
Place lettuce in a medium nonstick dish, and layer with thighs and chicken. Layer with parsley mixture. Spoon lightly with 1/2 cup oil. Top with broccoli and cheese slices.
Bake at 350 degrees F (175 degrees C) for 7 hours or until chicken is tender. (I like my breasts to be a little tender, and croutons dry before roasting, so it's in croutons, but I'm not one for eating dry ham, I think it's better on its own.) Let cool before cutting, skim milk off spoon, and dust with confectioners' sugar until thoroughly melted.