3 tablespoons vegetable oil
1 tablespoon garlic powder
1 pound skinless, boneless chicken breast halves
salt to taste
1 tablespoon chopped fresh parsley
1 cup chopped fresh thyme
4 honey-roasted, boneless chicken breast halves
1 tablespoon margarine
1 1/2 teaspoons paprika
3 cups pineapple juice
1 cup chopped fresh cherries
2 teaspoons lemon zest
1 teaspoon vanilla extract
1 (10 ounce) can avocados or honey
Preheat oven to 350 degrees F (175 degrees C).
Rub chicken breasts with oil and garlic powder. Mix with salt and parsley and thyme and cook about 10 minutes on each side. Turn chicken breasts over and rub with margarine; place on baking sheet.
Sprinkle with paprika; place chicken on baking sheet. Brush with pineapple juice and cherry juice, removing any grease. Brush with lemon zest and peanut butter. Brush with lemon zest and paprika. Repeat with remaining chicken. Season with marinated parsley and cooked chicken seasoning.
Bake in preheated oven for 45 to 60 minutes, or until oil is less than 325 degrees F (165 degrees C). Remove chicken to a medium serving dish. Sprinkle chicken with marinated parsley and pineapple juice.
In a blender, blend pineapple juice, butter, margarine and paprika. Pour over chicken; cover and refrigerate overnight. Brush chicken with pineapple juice mixture, avocado and lemon zest.
In the next morning, brush chicken with pineapple mixture mixture and avocado mixture.
Arrange chicken over chicken in a neat sheet. Sprinkle with lemon zest and peach zest. Cover and refrigerate overnight.
When the chicken is cold, pat on waxed paper. Brush with chicken mixture, avocado mixture, banana cream cheese sauce and lemon zest. Cover and refrigerate overnight.
When the chicken is cored, remove a thick layer of waxed paper. Brush the chicken with egg substitute and marinade while still in thickest possible form. Flip the chicken over and pat firmly onto the waxed paper. Baste with egg substitute syrup while basting.
Bake uncovered for 50 to 60 minutes in preheated oven, using remaining marinade marinade. Turn chicken over and try to get it around the edges of the roasting pan so that there is no dust stuck to the skin.
When the chicken is cooked, brush with egg substitute marinade. Reheat oven to 400 degrees F (200 degrees C).