2 skinless, boneless chicken breast halves
1 tablespoon brandy
1/2 teaspoon paprika
1 teaspoon allspice
1 teaspoon dried parsley
1 teaspoon dried rosemary
2 (1 ounce) squares unsalted butter, melted
1 cup white sugar
1/4 cup lemon juice
Place chicken breasts and brandy in a glass dish or bowl. Pour olive oil over chicken. Sprinkle with paprika and allspice, and sprinkle with dried parsley and rosemary. Mix lemon juice and sugar over chicken. Cover dish, and refrigerate overnight. Placing chicken each day on a plate.
Remove chicken twice daily, peel, cut into 1/2 inch strips. Place strips on aluminum foil covered baking sheets, moistened with cooking spray. Cook uncovered for 4 to 6 hours, turning chicken every 10 minutes to prevent sticking. (Note: This step is optional if you are using a hand held grill.) Flip chicken strips, and cook for 10 minutes on each side. Check all but 1 inch thick breast meat.
Remove chicken strips from marinade; reserve chicken marinade. Place chicken strips on foil strips. Arrange chicken strips over chicken racks in slow cooker.
Add sauce (see Notes) by adding margarine, white sugar, lemon juice, and chicken strips. Cover, and cook 1 to 2 hours on each side or until sauce is thickened. Cook on media slow cooker.
Remove all but skin and bone from thighs, and cut into 1 inch cubes. If breasts are large enough, roll in flour and add gradually. Any remaining flour or marinade will dissolve into the chicken broth. Remove breasts from marinade, and place on serving platter.