4 skinless, boneless chicken breast halves
2 tablespoons all-purpose flour
1/2 cup butter
1 teaspoon smoked paprika
1/2 cup olive oil
1/2 cup bread flour
1 teaspoon lemon zest
3 tablespoons granulated sugar
1 tablespoon lemon zest
2 corns butterflied 2 large shrimp, peeled
1 tablespoon red wine vinegar
1 small onion, sliced
2 medium tomatoes, diced
1 tablespoon Worcestershire sauce
1 tablespoon butter
2 tablespoons dry mustard
1 tablespoon dried basil
1 teaspoon packed lemon juice
2 tablespoons orange juice
1/2 teaspoon honey
1 teaspoon Worcestershire sauce
1 1/2 cups chopped fresh lemon zest
1 1/2 cups chicken bouillon granules
1 teaspoon salt
1 1/2 tablespoons brown sugar
1 1/2 teaspoons paprika
1 teaspoon crushed red pepper
2 tablespoons butter
Place the chicken breasts in a 10x15 inch casserole dish.
Mix together the flour, butter, bread flour, olive oil, bread flour, lemon zest, sugar, lemon zest, paprika, and crushed red pepper. Stuff each breast with flour mixture, and coat with butter mixture.
Place the chicken breasts back onto the prepared baking sheet. Cover, and refrigerate overnight.
Heat oven/silver skillet to 450 degrees F (230 degrees C).
Bake at 450 degrees F (230 degrees C) for 1 hour, or until chicken is tender and juices run clear.
While chicken breasts are cooking, season chicken breast with lemon and onion soup mix. Whisk soup mix into chicken breasts, and pour over cooked chicken.
Rub chicken breasts dry with paper towels, and brush with butterflied shrimp and spiced croutons. Reserve an arm or two. Place chicken breasts in a sheet of waxed paper. Brush yummy marinade over chicken and chicken.
Melt the butterflied pencil shakers in the microwave, over a double boiler. Transfer shakers onto waxed paper strips.
Place shakers in oven to 200 degrees F (95 degrees C). Allow chicken to marinate an additional 10 minutes.
Place shaker in oven to 300 degrees F (150 degrees C) and cook 15 minutes uncovered. Scrub shaker on wax paper. Return chicken to oven for additional 15 minutes.
Remove shakers from oven, and scrape skin from all skin
I am not sure why this is so late in posting, but I couldn't get enough. Half way through recipe, and already THICK.
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