1 (2 pound) package solid white sugar
1/2 pound Cheddar cheese, diced
1 (8 ounce) package cream cheese
1 teaspoon dried lemon zest
1 teaspoon dried minced onion
2 cups milk
1 1/2 cups vegetable oil
1 1/2 teaspoons tomato paste
1 (8 ounce) package white cake mix
salt and pepper to taste
1 teaspoon salt and pepper to taste
Preheat oven to 250 degrees F (120 degrees C).
Place chicken thighs in a medium baking dish and pour water into bottom of dish. Mix cream cheese and lemon zest in butter or margarine and coat meat with cream cheese mixture.
Sprinkle lemon zest over chicken and pour oil and tomato paste over everything. Place on baking sheet and brush with remaining lemon zest.
Bake dish for 35 minutes. Grease and flour lined or nonstick baking sheet.
Bake for 25 to 40 minutes, basting chicken occasionally, until chicken is no longer pink and juices run clear.