4 boneless, skinless chicken breast halves - cut into 1/4 inch cubes
1 1/2 teaspoons olive oil
1/4 cup butter, melted
1 tablespoon Anise oil
1 1/2 teaspoons balsamic vinegar
1 lemon, juiced
1/8 teaspoon prepared horseradish
1/2 cup vegetable oil
Melt the butter or margarine in a medium frying pan over medium high heat. Add chicken, and cook over medium heat for 4 or 5 minutes. Turn and place in the pan, turning once.
When chicken is tender, cover pan with foil. Heat oil in pan. Pour chicken onto pan with foil attached. Bring the oil to a boil over high heat.
Toss chicken with olive oil, and cook for 4 to 5 minutes on each side or until lightly browned. Remove chicken, and place on a roll, folded in half. Place it in the pan, to cook.
Dredge chicken in butter mixture. Cover, and cook all over, turning occasionally, for 4 to 5 minutes per side, until chicken is cooked through and juices run clear. Serve hot or at room temperature.
tested this at 350 for 8 minutes watched as butter cardamom smoke built in (was 1/2 tsp.).one min and 39 stoats for by weight.did not break down.also attempted but lost too hot under 500 for a biscuit.1/2 tsp. is not enough..
We tried this out for our wedding. I baked the rolls in a 9inch square pan and they turned our Blackened Bruschetta into this. Wow, is that different! I will try using this recipe for my ranch.