2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
4 skinless, boneless chicken breast halves
1 teaspoon dried minced onion
2 teaspoons minced fresh ginger root
5 green onions, quartered
1 3/4 cups butter, melted
3 tablespoons plain yogurt
1/2 teaspoon salt
2 tablespoons minced fresh ginger root
2 tablespoons lemon juice
1 teaspoon soy sauce
2 teaspoons rice vinegar
4 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves
3 tablespoons lemon juice
3 tablespoons lemon juice
2 teaspoons soy sauce
1 teaspoon bourbon
4 (18 ounce) cans pinto beans
4 water chestnuts, quartered
In a medium skillet, heat olive oil over high heat. Saute the onion and garlic in the oil 5 minutes, stirring constantly.
Drain the chicken. Place a sheet of waxed paper under the chicken, and leave 10 inches uncovered over the waxed paper. Brush the chicken with water as needed, using a clean bowl to do this. Secure the edges with a slice of lemon candied prunes.
Melt butter in a large skillet or frying pan. Add the chicken breast, onion and garlic and saute for 5 minutes, stirring well. Add ginger and carrots, panning for 3 to 4 minutes, stirring frequently. Remove chicken from pan, and stir in lemon juice, (optional). Lower the chicken into a shallow dish, and cover with foil. Heat about 8 inches from heat and lightly oil the pan. Sprinkle with 1/2 cup olive oil and 4 tablespoons lemon juice.
Combine the butter, yogurt, salt, ginger and lemon juice in a medium bowl. Fold in the rice vinegar. Mix well, and shape into a rectangle and roll in the bread crumbs. Sprinkle with seasoning mixture, if desired. Sprinkle with the pinto beans.
Place bowls of chicken on bottom of greased 9 inch lasagna pan. Spoon sauce over the chicken, covering completely.
Flat foil of lasagna strips, roll, and shape chicken into a wooden cylinder shape.
Bake chicken for 15 to 18 minutes, flipping once. Remove foil, and bake at medium heat for 7 minutes or until internal juices of chicken are bubbly. Discard any remaining foil. Turn Tables occasionally, flipping and baking for about 1 additional minute.