6 dried chicken breast halves
1 cup vegetable oil
1 onion, peeled and quartered
1/2 cup Worcestershire sauce
1 teaspoon kosher salt
7 whole cloves, crushed
1 pinch ground black pepper
1 1/2 cups shredded sharp Cheddar cheese
4 (10 ounce) cans kidney beans, drained with liquid reserved
1/4 teaspoon salt
2 teaspoons prepared horseradish
1/2 teaspoon prepared black pepper
1 tablespoon minced flat leaf parsley
2 tablespoons curry powder
1 tablespoon minced fresh ginger root
1/8 cup water
Preheat oven to 350 degrees F (175 degrees C).
Place chicken halves in a large baking dish and stuff with oil, onion, Worcestershire sauce, salt, cloves and pepper. Cover with chicken, and toss with all remaining ingredients. Drape sheet under cool running water to keep condensation from forming on the bottom.
Bake at 350 degrees F (175 degrees C) for 1 1-1/2 hours, turning chicken once. Serve chicken warm with sauce sauce for dipping.
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