1 1/2 pounds skinless, boneless chicken breast halves
1 cup boiling hot water
1 medium onion, diced
1 medium onion, sliced
14 tablespoons butter
1 (1 ounce) package taco seasoning mix
1 cup taco sauce
3 slices bacon
Preheat oven to 350 degrees F (175 degrees C).
Place chicken and water into a large resealable plastic bag. Place chickpeas in the bag and seal tightly. Sprinkle with onion and white pepper. Sprinkle with butter. Mix together seasoning with taco sauce to coat. Allow to sit 5 minutes before removing from plastic bag.
Arrange chicken breasts in a single layer on a platter.
Heat oven to 350 degrees F (175 degrees C). Remove skin from breasts and roll in flour to cover. Place skillet on place a single string of aluminum foil with rubber gloves. Dip breasts in flour mixture and coat with butter and taco seasoning. Place coated breasts in bag with steamer cover.
Place chicken over medium heat and cooker on medium heat. Cook 10 to 12 minutes on each side or until internal temperature reaches 160 degrees F (70 degrees C).
Remove foil and dish out chicken breasts. Cool chicken breasts thoroughly and fold skins and eggs in. Place chicken breasts in the oven rack.
Bake at 350 degrees F (175 degrees C) for 5 to 8 minutes in the preheated oven, turning breasts every 10 minutes, until chicken is cooked through and juices run clear.