6 skinless, boneless chicken breast halves
1 teaspoon vegetable oil
1 1/2 teaspoons chicken bouillon granules
2 skinless, boneless chicken breast halves
2 tablespoons brown sugar
1 teaspoon salt
2 tablespoons soy sauce
1 teaspoon white sugar
1 tablespoon honey
Place the chicken on rack in a large roasting pan.
Lightly oil the pan, and in a 3 quart saucepan heat oil and sugar over medium heat. Stir fry chicken for 2 to 3 minutes on each side. Remove chicken from skillet.
Add salt and soy sauce to skillet, and bring to a slow boil, stirring constantly. Add sugar and brown sugar mixture and continue to heat and stir over medium heat, stirring constantly, until sugar is dissolved and mixture is thickened.
Add honey and mayonnaise, and turn heat to medium, stirring constantly. When the mixture has reached medium weight, flip the chicken over and place in the same pan.
Place chicken breasts on rack in pan, and season with salt and sugar. Roast uncovered in preheated oven for approximately 1 hour, or until chicken is no longer pink and juices run clear.