Mosca's Chicken a la Grande

[OLS]

As an aside, from replies previously given, I really have found that I get the best results from creating the dish as
laid out, but then pulling the breast meat halfway through, only returning the meat to the dish in the last few
minutes. If you do the dish right, you can easily end up with dry breast meat. If you pull it out for half of the
cooking, you end up with something not unlike heaven in the end.

Of course, you can do it like Bill, ONLY use breast meat, and therefore only cook it for 1/3 the time.