2 whole chicken breasts
Water
1/2 sm. onion
1 bay leaf
8 peppercorns
Salt
1/2 med. onion, chopped
3 tbsp. Parmesan cheese, grated
4 oz. Monterey Jack cheese, shredded (1 c.)
1 (4 oz.) can green chilies
1 (13 oz.) can tomatillos, drained (or 1 3/4 c. canned tomatoes, drained)
1/4 c. cilantro leaves
3/4 c. whipping cream
1 egg
Salt
1/4 c. lard
8 corn tortillas
4 oz. Cheddar or Monterey Jack cheese, shredded
Guacamole
1 c. dairy sour cream
3 to 4 radishes, sliced
2 c. lettuce, shredded
12 ripe olives