This tasted much better than it looked. It started out as a huge boneless skinless chicken breast. One of those that you find in the market these days that are as big as a turkey breast. I’d sliced it in half, lengthwise, to use with a different dish that we kept putting off. After two days I put it in the food processor and ground it up. Combine it with the sliced Provolone cheese in the fridge, flour, an egg, and some panko, and this is what we ended up with. My wife cooked the applesauce. It gets better every time she makes it.
