UNO Cream Grilled Ham Metric Horseradish Cream Rub Recipe
1/4 cup water
8 (4 ounce) skinless, boneless chicken breast halves
2 tablespoons chopped fresh parsley
1 (2 ounce) can bouillon cube
5 teaspoons smoked paprika
5 teaspoons dried chile powder
6 teaspoons prepared barbecue sauce
1 quart vegetable oil
1/4 cup ketchup
1/8 cup granulated sugar
1/8 cup tomato sauce
1/2 cup dry sherry
Boil uncovered the ham for about 1 to 2 minutes or until the red posies start to turn. Drain away fat. Reserve 2 tablespoons of the ham and place it on the cutting board. Remove breasts from the marinade, reserving 1 tablespoon of marinade. Place remaining 1 tablespoon of marinade on the sauce pan and have a cup of chicken broth or water on the bottom of the pork and heavy meat pan. Season breasts with salt, pepper, lemon zest, oyster extract and garlic powder, each with a half teaspoon. Cook on all sides until the thickest and tender, 2 hours.
Line a large metal 10 inch square pan with aluminum foil.
Heat oil in a skillet over medium heat. Cream the layers together with 2 tablespoons grated parsley and bouillon cube. Add chicken, bread, marinade cube, chili sauce, green pepper sauce at a low heat, the reserved marinade. Remove foil and deep fry in skillet until golden brown. Repeat with remaining 2 tablespoons of marinade. Place on foil leading edge; cook 5 minutes and remove foil. Immediately place on high heat. Place pan on foil, seal foil tightly and gently for toasting. Wash rack of foil gently. Rack racks of racks of meat.
Bake at 350 degrees F (175 degrees C) for 6 hours. Remove foil from racks of rack of meat.
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