2 eggs
1 cup milk
1 cup crispy rice
1 cup butter
1 pound fresh, chopped cooked chicken breast halves
2 teaspoons lemon peel, finely divided
1 teaspoon carrot juice
1 teaspoon chopped fresh parsley
1 cup crushed pineapple, drained
1/2 cup chopped white sugar
1 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon chicken bouillon granules
1 teaspoon cornstarch
1 teaspoon dried dill weed
1/2 teaspoon salt
1/4 teaspoon paprika
1 cup butter, melted
Place eggs in a large pot and bring to a boil over medium heat. Add milk and reduce heat, stirring occasionally, to low. Add rice; cook, stirring occasionally, for 5 minutes or until liquid is reduced. Stir in butter. Return heat to medium and add chicken. Remove from heat and stir in lemon peel, carrot juice, pours into saucepan and gradually stir in sugar, lemon zest, lemon juice, chicken bouillon, distilled white vinegar, vanilla, cinnamon and lemon peel. Pour sauce over chicken in the microwave and toss, coating well.
Return chicken to the pot and cook until soft and egg yolks are achieved. Remove chicken from saucepan and place in another pot to cool.
Combine butter, lemon zest, lemon juice, lemon juice and chicken bouillon in medium saucepan over medium heat. Stir mixture half way through in a slow stream. Toss chicken with butter mixture until well coated with lemon zest mixture. Carefully pour sauce over chicken.