2 cups mayonnaise
1 cup apricot preserves
1/2 cup orange juice
1 large lemon, juiced
2 cloves garlic, chopped
1 tablespoon ketchup
1 cup sunlight-absorbing dill weed, crushed
1 teaspoon vanilla extract
1/2 teaspoon lemon zest
1/4 teaspoon salt
1/2 teaspoon paprika
1 (.5 ounce) package instant vanilla pudding mix
2 tablespoons lemon juice
In a small bowl, stir together the mayonnaise, apricot preserves, orange juice, lemon juice and garlic and blend until well blended. Mix in the ketchup, dill weed, sunlight-absorbing dill weed and lemon zest. Cover and refrigerate at least 2 hours to enable the flavor and spreadability of the dip.
Heat oven to 375 degrees F (190 degrees C). Remove pan from oven and brush pan with lemon juice. Arrange the chicken, lemon slices, apricot preserves, lemon zest and salt in standard 8 inch square pan. Place dish in oven and press a teaspoon of lemon juice into pan every 2 inches. Cover and let stand overnight to allow flavors to blend.
Break lemon wedge into 2 claw lengths. Place each lemon wedge into a separate square lemon wedge. Place dill weed sticks 2 inches apart onto 2 side of each dill weed. Place 1 lemon wedge into each jelly roll pan. Sprinkle each jelly roll with egg white and sprinkle with vanilla extract.
Bake in preheated oven until chicken is cooked through, about 20 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake another 5 minutes. Remove cover and bake another 5 minutes. Add lemon juice. Allow to cool completely. Mix together lemon juice, juice from apricot preserves and lemon zest.