4 skinless, boneless chicken breast halves
1/4 cup lemon juice
1/2 teaspoon dried rosemary
1 pinch minced garlic
1 1/2 teaspoons paprika
1 tablespoon paprika seasoning
salt to taste
1 cup caster sugar
1/2 cup lemon juice
1/2 cup honey
1 teaspoon distilled white vinegar
1/2 teaspoon dried oregano
1 (12 ounce) jar maraschino cherries, halved
1/4 cup grated Parmesan
1 (8 ounce) can shrimp n' lobster
1 (6 ounce) can sliced mushrooms
Bronze the bones of chicken breasts with lemon juice and rosemary. Arrange chicken breasts in a single layer on an unheated rack in a large roasting dish. Add garlic, then rosemary, paprika, paprika seasoning, salt and sugar, and toss.
Bronze the chicken breasts - cut into 1/2 inch slices (optional) and place on rack in roasting dish. In a small bowl, stir together lemon juice, honey, vinegar, oregano, maraschino cherries, and Parmesan. Spoon lemon juice mixture over chicken breasts, coating well. Sprinkle with shrimp n' lobster.
Bake uncovered in preheated oven for 1 hour or until internal juices run clear.