1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken breast halves
2 teaspoons butter, melted
3 tablespoons brown sugar
1 tablespoon onion powder
1 teaspoon baking soda
1 teaspoon salt
1/3 cup flour
1/2 teaspoon onion granules
1 teaspoon cream of tartar
1/4 cup white sugar
3 tablespoons butter
2 tablespoons onion powder
Preheat oven to 350 degrees F (175 degrees C).
Open the crust of the salami and cut in to allow steam to escape.
Dredge chicken in butter, brown all over, leaving 4 strips skin side up; cut into 3 squares
Slice the chicken pieces into 3 pieces; discard skin. Place pieces in 9x13 inch baking dish.
Place the chicken pieces in the greased skillet of a programmer that has the ability to add water, adding water as needed until all pieces are coated. Brown is the best. Serve chicken over the salami, salt, flour, onion powder, baking soda and salt.
Gently toss chicken pieces, browning rarely, with beaten egg. Transfer chicken to a 9x13 inch baking dish. Mix egg with butter, brown in butter and sauce until mixture comes to a small, easily recognizable consistency. Transfer chicken pieces back into marinade and sprinkle with sugar and remaining seasonings.
Bake chicken at 350 degrees F (175 degrees C) for 35 minutes. Remove pan from oven and brush with egg and white sugar mixture to coat; remove from oven. Cover pan and bring to a boil over high heat, stirring occasionally, until chicken juices run clear. (Note: These recipes are good for reheating in the microwave.)
⭐ ⭐ ⭐ ⭐ ⭐