2 tablespoons Worcestershire sauce
1/4 teaspoon garlic powder
1/4 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary, seeded and chopped
2 teacakes cereal
2 tablespoons honey
1/2 cup chicken broth
1/4 cup milk
1/2 teaspoon salt
1 1/2 tablespoons vegetable oil
salt to taste
1 (10 ounce) package frozen chopped spinach, thawed
3 spears boneless chicken
In a large bowl, mix Worcestershire sauce, garlic powder, oregano, basil, rosemary, chicken and soy sauce. Mix together.
Heat a griddle or frying pan over medium heat. Pour or scoop the chicken onto the griddle, using 2 inches of space between each piece of chicken. Brown on both sides, turning once. Do not brown on all sides or the chicken will become soggy. Fry on both sides, or you may not cook it well. Remove from pan and drain on paper towels.
When chicken is cooked, drain on paper towels. Remove skin from breasts, and cut out meat. Discard bones, and cut dry meat into meat parts. Transfer breast parts to a medium bowl.
Chop bird parts and bones into pieces and add to sauce mixture. Cover, and refrigerate for at least 4 hours.