1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon dried basil
1 teaspoon black peppercorns
1 1/2 teaspoons seasoning salt
2 tablespoons Worcestershire sauce
2 1/2 tablespoons Worcestershire sauce
1 egg
1 pound skinless, boneless chicken breasts (about 11-inches)
1 ounce spaghetti sauce
In a large saucepan place oil, honey, basil, peppercorns and seasoning salt. Cook over medium heat and cook until mixture comes to a simmer.
Stir chicken into sauce by spoonfuls, this will create a chicken form on the back of a platter. Remove chicken breasts and skin by tearing apart. Return chicken and grill to medium heat.
Place spaghetti sauce over grill and cook, stirring, until spaghetti acting like tendrils and chicken is tender.
Cover and cook until chicken is flipping at edges. Remove chicken from grill and place in a platter; serve
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