1 (16 ounce) can chicken broth
2 cups water
2 teaspoons dried white sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon ground turmeric
2 teaspoons paprika
1 cup chopped onion
2 tablespoons lemon juice
2 cups water, divided
2 tablespoons all-purpose flour
5 tablespoons margarine
1 tablespoon olive oil
2 teaspoons dry mustard
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl combine chicken broth, water, sugar, basil, oregano, turmeric, paprika, onion, lemon juice and water. Stir together and pour mixture into a large resealable plastic bag with a large lid. Pour excess over bag, sealing tightly. Place lid on large baking sheet.
Bake for 1 hour in preheated oven, stirring occasionally, until juices run clear.
Meanwhile, in a medium saucepan over medium-low heat, simmer 2 cups chicken stock with vegetables. Cook until chicken is chicken-flavor-enriched, about 5 minutes. Remove chicken from marinade, place on steamer rack and brown in microwave until golden brown. Remove breasts from marinade, place on platter. Spoon juices into bags with marinade and set aside.
Heat butter in a large saucepan or skillet over medium heat. Bring to a boil, stirring constantly. Stir in chicken broth. Return pan to medium heat and add 2 cups water. Reduce heat to medium-low and stir in sugar, salt, basil, oregano, turmeric, paprika and lemon juice. Bring to a boil, stirring constantly. Remove from heat and pour into a medium bowl.
Bake uncovered at 350 degrees F (175 degrees C) for 3 hours. Remove chicken breasts from marinade and scatter with 1/4 cup of the remaining 1 cup of water. Serve chicken loaves on a platter.
When I cooked it, it was wonderful. Instructions said to pat dry between slaps, to ensure tender meatloaf :) I also had second thoughts about the recipe, as I typically pate around my granny squares, then place the squares on my baking pan, patting them dry, and well-done square - excellent flavor!
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