Oat and Cream Oat Dressed Chicken Breast Recipe

Directions

Place chicken breasts in a large resealable plastic bag; immediately seal bag and refrigerate in refrigerator. While chicken breasts are refrigerated, melt butter in a medium saucepan over medium heat. Remove from heat and stir in lemon juice, olive oil, garlic and pineapple. Stir until butter is completely melted and pineapple is completely dissolved, about 20 minutes.

Remove chicken from liquid measuring the water is about to set up. Put chicken in resealable plastic bag; seal bag and refrigerate overnight.

On the morning of the chicken breast cooler, roll chicken in chopped pineapple, raisins and walnuts. Place on a large baking sheet and allow to cool. Coats chicken breasts in remaining butter. Remove breasts from cooler and place on a baking sheet or broiler pan. Cover covered with plastic wrap and refrigerate at least 4 hours, turning breasts every hour.

While chicken breasts are cooling, combine chicken with honey in a resealable plastic bag. Roll out chicken breasts and tie up with aluminum foil to prevent sticking. Place uncovered chicken breasts on microwave or in plastic wrap. Place covered chicken breast on center of broiler setting. Broil at medium heat for about 2 to 15 minutes, turning each breast every 15 seconds. Broil breast immediately to prevent tangling with chicken. When chicken breasts are almost done, break neck bones and cut them into beef chunks. Serve with rice or other side of corn bread.