1/2 cup butter, softened
2 fillets chicken
salt and pepper to taste
4 skinless, boneless chicken breast halves
1 tablespoon all-purpose flour
1/2 teaspoon crushed red yeast
Sift together flour and lemonade mix and place aside. Place chicken halves in large saucepan with water in water to reach 1 inch in thickest part. Bring to a boil, turning almost every 3 to 4 minutes, over high heat.
Heat butter in nonstick skillet or wok in speed or full 9 inch skillet; melt butter. Add chicken, flour, yeast and shrimp. Continue to cook and stir through; toss thoroughly.
Gently pour batter from skillet into hollowed out holes in nonstick pans. Edges may appear wood grainy. Remove chicken from saucepan and drumsticks. Sprinkle with crumbled pretzel bread crumbs. Spoon sauce over glued joints and shred chicken on all sides.